Serves 1
Directions
- 1Break down a whole chicken into individual pieces and cut large breast pieces in half.
- 2Place chicken pieces in a big bowl.
- 3Add buttermilk, salt, pepper, smoked paprika, cumin, coriander, turmeric, cinnamon, garlic powder, onion powder, chopped bird's eye chillies, lemon juice, lemon zest, and chili oil to the chicken.
- 4Mix thoroughly, ensuring all chicken pieces are covered.
- 5Marinate for a minimum of a few hours, or ideally overnight.
- 6For the coating, combine flour, cornflour, salt, pepper, smoked paprika, cumin, garlic powder, and onion powder in a separate bowl.
- 7Mix the coating ingredients well and set aside.
- 8About 15-20 minutes before cooking, remove chicken from the marinade and dredge thoroughly in the coating mixture, applying pressure to ensure full coverage.
- 9Let the coated chicken sit for 15-20 minutes before frying to allow the coating to hydrate.
- 10Heat oil to 160-170°C for the first fry.
- 11Carefully place chicken pieces into the hot oil.
- 12Cook gently for 10-12 minutes, or until cooked through and golden, depending on piece size.
- 13Remove chicken from oil and let it rest.
- 14Increase oil temperature to 185-190°C for the second fry.
- 15Return chicken to the hotter oil to crisp everything up until very crunchy.
- 16Season generously with sea salt immediately after removing from oil while still hot.
Ingredients
- 1 whole chicken
- 500 ml buttermilk
- 2 –3 bird's eye chillies, chopped
- 1 tbsp smoked paprika
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp salt
- 2 tsp black pepper
- 1 lemon, zest and juice
- 1 tbsp chili oil
- 300 g flour
- 100 g cornflour
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- salt
- pepper
- sea salt
Equipment
big bowl
Tips
- Marinate chicken for a minimum of a few hours, preferably overnight.
- Apply pressure when coating the chicken to ensure the flour gets into all cracks.
- Let the coated chicken sit for 15-20 minutes before frying to hydrate the coating.
- Season generously with sea salt while the fried chicken is still hot so the salt sticks to the surface.
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