Pecking House “Chili Fried Chicken”

Serves 1
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Directions

  1. 1Spatchcock the whole chicken into a 10-piece country cut.
  2. 2Prepare the buttermilk marinade by combining buttermilk, flour, salt, and sugar.
  3. 3Whisk the marinade ingredients until a thick, goopy paste forms.
  4. 4Marinate the chicken pieces in the buttermilk mixture for 12 to 24 hours in the fridge.
  5. 5Prepare the spice mix by blending roasted chilies and toasted Sichuan peppercorns until dust-like.
  6. 6Add salt, sugar, and vinegar powder to the spice mix and combine.
  7. 7Prepare the duck fat chili oil by combining the spice mix with melted duck fat.
  8. 8Prepare the dredge by mixing flour, corn starch, sugar, and EverCrisp.
  9. 9Coat the marinated chicken pieces thoroughly in the dredge.
  10. 10Heat oil to 350°F (177°C) for frying.
  11. 11Fry the chicken pieces, maintaining the oil temperature at 325°F (163°C).
  12. 12Fry chicken breasts for 8 minutes, wings for 5 minutes, and drumsticks for 9 minutes.
  13. 13Let the fried chicken rest on a wire rack.
  14. 14Fry the chicken a second time for about 3 minutes to achieve extra crispiness.
  15. 15Dunk the twice-fried chicken into the duck fat chili oil.
  16. 16Serve the chili fried chicken.

Ingredients

  • 1 whole chicken
  • buttermilk
  • all-purpose flour
  • salt
  • sugar
  • roasted chilies
  • toasted Sichuan peppercorns
  • vinegar powder
  • duck fat
  • corn starch
  • EverCrisp
  • oil for frying

Equipment

cutting boardknifemixing bowlwhiskcontainer for marinatingpantongswire rackdeep fryer or large pot for frying

Tips

  • Use air-chilled chicken for best results.
  • The buttermilk marinade should be thick and goopy to help the coating stick and create a craggly crust.
  • The vinegar powder contributes to a salt and vinegar chip-like flavor.
  • EverCrisp is used in the dredge for guaranteed crispiness.
  • Maintain the oil temperature at 325°F (163°C) during frying after the initial drop.
  • https://www.chefsteps.com/activities/chili-fried-chicken