Recipe details Hard · 6 servings
Nutrition Per Serving
estimated
Spicy Crispy Chili Fried Chicken
This spicy and crispy chili fried chicken features marinated chicken pieces, coated in a seasoned flour mix, and double-fried for extra crunch. Finished with a flavorful chile oil, it's a perfect blend of heat and crispiness.
Ingredients
- • 1.6 kg whole chicken, broken down into pieces
- • 220 g buttermilk
- • 355 g all-purpose flour, divided
- • 55 g Dijon mustard
- • 27 g kosher salt, divided
- • 10 g onion powder
- • 10 g garlic powder
- • 6 g five-spice powder
- • 69 g sugar, divided
- • 13 g monosodium glutamate (MSG), divided
- • 150 g dried Tianjin chiles
- • 50 g Sichuan peppercorns
- • 85 g rice vinegar powder
- • 300 g duck fat
- • 300 g canola oil, plus extra for frying
- • 150 g potato starch
- • 150 g cornstarch
- • 120 g EverCrisp Breader & Batter Boost
Instructions
Break down the chicken into bone-in pieces. If using whole breasts, split crosswise on a bias to yield 4 pieces.
In a large bowl, mix buttermilk, 55 g flour, mustard, 12 g salt, onion powder, garlic powder, five-spice powder, 4 g sugar, and 4 g MSG. Add chicken, coat well, and refrigerate for 12-24 hours.
Preheat oven to 325°F (163°C). Roast chiles on a sheet pan until aromatic, 3-4 minutes. Cool.
Toast Sichuan peppercorns in a skillet until aromatic, 3-4 minutes. Cool with chiles.
Blend chiles and peppercorns in a blender to a fine mixture. Mix with vinegar powder, 60 g sugar, 10 g salt, and 4 g MSG. Set aside.
Heat duck fat until melted, not exceeding 120°F (49°C). Mix with 300 g canola oil and chile powder. Set aside.
Mix 300 g flour, potato starch, cornstarch, EverCrisp, 15 g salt, 5 g sugar, and 5 g MSG in a large bowl. Set aside.
Heat oil in a Dutch oven to 350°F (177°C). Dredge chicken in flour mixture, ensuring complete coverage, and fry in batches. Maintain oil temperature at 325°F (163°C) for even cooking.
Fry chicken until golden brown and cooked through, using an instant-read thermometer for accuracy.
Double fry by returning chicken to 350°F (177°C) oil until crispy and internal temperature reaches 165°F (74°C).
Coat fried chicken in prepared chile oil and serve hot.
Recipe from Cookbook Hub - www.cookbookhub.org