Pecking House Chili Fried Chicken
Crispy, spicy fried chicken marinated in buttermilk and coated with a chili-spiced flour mixture for maximum crunch and flavor.
Equipment
Ingredients
Main Ingredients
chicken thighs (skin-on, bone-in)
800 g
buttermilk
500 ml
all-purpose flour
200 g
cornstarch
100 g
chili powder
30 g
garlic powder
10 g
paprika
10 g
salt
15 g
black pepper
5 g
vegetable oil
1000 ml
Instructions
Prepare the marinade
Mix buttermilk with salt and half the spices to create the marinade.
Marinate the chicken
Submerge chicken pieces in the buttermilk marinade and refrigerate for at least 4 hours or overnight.
Prepare the coating
Mix flour, cornstarch, and remaining spices in a large bowl for the crispy coating.
Coat the chicken
Remove chicken from marinade and dredge thoroughly in the seasoned flour mixture.
Heat the oil
Heat vegetable oil in a large pot or deep fryer to 175°C.
Fry the chicken
Fry chicken pieces in batches for 12-15 minutes until golden brown and internal temperature reaches 75°C.
Rest and serve
Drain fried chicken on a wire rack for 5 minutes, then serve hot.
Original recipe
Storage
Best served fresh. Reheating may reduce crispiness.
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