1Break down a whole chicken into individual pieces and cut large breast pieces in half.
2Break down a whole chicken into individual pieces and cut large breast pieces in half.
3Break down a whole chicken into individual pieces and cut large breast pieces in half.
4Place chicken pieces in a big bowl.
5Place chicken pieces in a big bowl.
6Place chicken pieces in a big bowl.
7Add 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.
8Add 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.
9Add 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.
10Mix thoroughly, ensuring all chicken pieces are covered.
11Mix thoroughly, ensuring all chicken pieces are covered.
12Mix thoroughly, ensuring all chicken pieces are covered.
13Marinate for a minimum of a few hours, or ideally overnight.
14Marinate for a minimum of a few hours, or ideally overnight.
15Marinate for a minimum of a few hours, or ideally overnight.
16For the coating, combine flour, cornflour, salt, pepper, smoked paprika, cumin, garlic powder, and onion powder in a separate bowl.
17For the coating, combine flour, cornflour, salt, pepper, smoked paprika, cumin, garlic powder, and onion powder in a separate bowl.
18For the coating, combine flour, cornflour, salt, pepper, smoked paprika, cumin, garlic powder, and onion powder in a separate bowl.
19Mix the coating ingredients well and set aside.
20Mix the coating ingredients well and set aside.
21Mix the coating ingredients well and set aside.
22About 15-20 minutes before cooking, remove chicken from the marinade and dredge thoroughly in the coating mixture, applying pressure to ensure full coverage.
23About 15-20 minutes before cooking, remove chicken from the marinade and dredge thoroughly in the coating mixture, applying pressure to ensure full coverage.
24About 15-20 minutes before cooking, remove chicken from the marinade and dredge thoroughly in the coating mixture, applying pressure to ensure full coverage.
25Let the coated chicken sit for 15-20 minutes before frying to allow the coating to hydrate.
26Let the coated chicken sit for 15-20 minutes before frying to allow the coating to hydrate.
27Let the coated chicken sit for 15-20 minutes before frying to allow the coating to hydrate.
28Heat oil to 160-170°C for the first fry.
29Heat oil to 160-170°C for the first fry.
30Heat oil to 160-170°C for the first fry.
31Carefully place chicken pieces into the hot oil.
32Carefully place chicken pieces into the hot oil.
33Carefully place chicken pieces into the hot oil.
34Cook gently for 10-12 minutes, or until cooked through and golden, depending on piece size.
35Cook gently for 10-12 minutes, or until cooked through and golden, depending on piece size.
36Cook gently for 10-12 minutes, or until cooked through and golden, depending on piece size.
37Remove chicken from oil and let it rest.
38Remove chicken from oil and let it rest.
39Remove chicken from oil and let it rest.
40Increase oil temperature to 185-190°C for the second fry.
41Increase oil temperature to 185-190°C for the second fry.
42Increase oil temperature to 185-190°C for the second fry.
43Return chicken to the hotter oil to crisp everything up until very crunchy.
44Return chicken to the hotter oil to crisp everything up until very crunchy.
45Return chicken to the hotter oil to crisp everything up until very crunchy.
46Season generously with sea salt immediately after removing from oil while still hot.
47Season generously with sea salt immediately after removing from oil while still hot.
48Season generously with sea salt immediately after removing from oil while still hot.
Ingredients
1 whole chicken
1 whole chicken
1 whole chicken
500 ml buttermilk
500 ml buttermilk
500 ml buttermilk
2 –3 bird's eye chillies, chopped
2 –3 bird's eye chillies, chopped
2 –3 bird's eye chillies, chopped
1 tbsp smoked paprika
1 tbsp smoked paprika
1 tbsp smoked paprika
2 tsp cumin
2 tsp cumin
2 tsp cumin
2 tsp coriander
2 tsp coriander
2 tsp coriander
1 tsp turmeric
1 tsp turmeric
1 tsp turmeric
1 tsp cinnamon
1 tsp cinnamon
1 tsp cinnamon
1 tsp garlic powder
1 tsp garlic powder
1 tsp garlic powder
1 tsp onion powder
1 tsp onion powder
1 tsp onion powder
1 tbsp salt
1 tbsp salt
1 tbsp salt
2 tsp black pepper
2 tsp black pepper
2 tsp black pepper
1 lemon, zest and juice
1 lemon, zest and juice
1 lemon, zest and juice
1 tbsp chili oil
1 tbsp chili oil
1 tbsp chili oil
300 g flour
300 g flour
300 g flour
100 g cornflour
100 g cornflour
100 g cornflour
1 tbsp smoked paprika
1 tbsp smoked paprika
1 tbsp smoked paprika
1 tsp cumin
1 tsp cumin
1 tsp cumin
1 tsp garlic powder
1 tsp garlic powder
1 tsp garlic powder
1 tsp onion powder
1 tsp onion powder
1 tsp onion powder
salt
salt
salt
pepper
pepper
pepper
sea salt
sea salt
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.