Pecking House Chili Fried Chicken

Serves 1
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Directions

  1. 1Cut the whole chicken into 10 pieces for a country cut.
  2. 2Cut the whole chicken into 10 pieces for a country cut.
  3. 3Cut the whole chicken into 10 pieces for a country cut.
  4. 4Prepare the buttermilk marinade by combining buttermilk, flour, salt, and sugar.
  5. 5Prepare the buttermilk marinade by combining buttermilk, flour, salt, and sugar.
  6. 6Prepare the buttermilk marinade by combining buttermilk, flour, salt, and sugar.
  7. 7Whisk the marinade ingredients until a thick, goopy paste forms.
  8. 8Whisk the marinade ingredients until a thick, goopy paste forms.
  9. 9Whisk the marinade ingredients until a thick, goopy paste forms.
  10. 10Marinate the chicken pieces in the buttermilk mixture.
  11. 11Marinate the chicken pieces in the buttermilk mixture.
  12. 12Marinate the chicken pieces in the buttermilk mixture.
  13. 13Cover and refrigerate the marinating chicken for 12 to 24 hours.
  14. 14Cover and refrigerate the marinating chicken for 12 to 24 hours.
  15. 15Cover and refrigerate the marinating chicken for 12 to 24 hours.
  16. 16Prepare the spice mix by adding roasted chilies and toasted Sichuan peppercorns to a pan.
  17. 17Prepare the spice mix by adding roasted chilies and toasted Sichuan peppercorns to a pan.
  18. 18Prepare the spice mix by adding roasted chilies and toasted Sichuan peppercorns to a pan.
  19. 19Blend the roasted chilies and Sichuan peppercorns until dust-like.
  20. 20Blend the roasted chilies and Sichuan peppercorns until dust-like.
  21. 21Blend the roasted chilies and Sichuan peppercorns until dust-like.
  22. 22Add salt and vinegar powder to the blended spice mix and combine.
  23. 23Add salt and vinegar powder to the blended spice mix and combine.
  24. 24Add salt and vinegar powder to the blended spice mix and combine.
  25. 25Prepare the duck fat chili oil by combining the spice mix with duck fat.
  26. 26Prepare the duck fat chili oil by combining the spice mix with duck fat.
  27. 27Prepare the duck fat chili oil by combining the spice mix with duck fat.
  28. 28Stir the duck fat and spice mix until well combined.
  29. 29Stir the duck fat and spice mix until well combined.
  30. 30Stir the duck fat and spice mix until well combined.
  31. 31Prepare the dredge by combining flour, corn starch, sugar, and EverCrisp.
  32. 32Prepare the dredge by combining flour, corn starch, sugar, and EverCrisp.
  33. 33Prepare the dredge by combining flour, corn starch, sugar, and EverCrisp.
  34. 34Mix the dredge ingredients until well combined.
  35. 35Mix the dredge ingredients until well combined.
  36. 36Mix the dredge ingredients until well combined.
  37. 37Coat the marinated chicken pieces thoroughly in the dredge.
  38. 38Coat the marinated chicken pieces thoroughly in the dredge.
  39. 39Coat the marinated chicken pieces thoroughly in the dredge.
  40. 40Heat oil in a deep pot to 350°F (177°C) for frying.
  41. 41Heat oil in a deep pot to 350°F (177°C) for frying.
  42. 42Heat oil in a deep pot to 350°F (177°C) for frying.
  43. 43Add chicken pieces to the hot oil, ensuring the temperature drops to and maintains around 325°F (163°C).
  44. 44Add chicken pieces to the hot oil, ensuring the temperature drops to and maintains around 325°F (163°C).
  45. 45Add chicken pieces to the hot oil, ensuring the temperature drops to and maintains around 325°F (163°C).
  46. 46Fry breast pieces for 8 minutes, wings for 5 minutes, and drumsticks for 9 minutes.
  47. 47Fry breast pieces for 8 minutes, wings for 5 minutes, and drumsticks for 9 minutes.
  48. 48Fry breast pieces for 8 minutes, wings for 5 minutes, and drumsticks for 9 minutes.
  49. 49Remove fried chicken and let it rest on a wire rack.
  50. 50Remove fried chicken and let it rest on a wire rack.
  51. 51Remove fried chicken and let it rest on a wire rack.
  52. 52Fry the chicken a second time for about three minutes.
  53. 53Fry the chicken a second time for about three minutes.
  54. 54Fry the chicken a second time for about three minutes.
  55. 55Dunk the fried chicken into the prepared duck fat chili oil.
  56. 56Dunk the fried chicken into the prepared duck fat chili oil.
  57. 57Dunk the fried chicken into the prepared duck fat chili oil.
  58. 58Serve the chili fried chicken.
  59. 59Serve the chili fried chicken.
  60. 60Serve the chili fried chicken.

Ingredients

  • 1 unit whole chicken
  • 1 unit whole chicken
  • 1 unit whole chicken
  • buttermilk
  • buttermilk
  • buttermilk
  • flour
  • flour
  • flour
  • salt
  • salt
  • salt
  • sugar
  • sugar
  • sugar
  • roasted chilies
  • roasted chilies
  • roasted chilies
  • toasted Sichuan peppercorns
  • toasted Sichuan peppercorns
  • toasted Sichuan peppercorns
  • salt
  • salt
  • salt
  • vinegar powder (Rice Vinegar Powder)
  • vinegar powder (Rice Vinegar Powder)
  • vinegar powder (Rice Vinegar Powder)
  • duck fat
  • duck fat
  • duck fat
  • flour
  • flour
  • flour
  • corn starch
  • corn starch
  • corn starch
  • sugar
  • sugar
  • sugar
  • EverCrisp
  • EverCrisp
  • EverCrisp
  • oil
  • oil
  • oil

Equipment

knifecutting boardbaking sheetlarge bowlwhiskairtight containerpanblendertongswire rackdeep pot

Tips

  • Using a thick buttermilk marinade helps the coating stick and creates a craggly crust.
  • Vinegar powder in the spice mix is used to make salt and vinegar chips.
  • EverCrisp is legally guaranteed to keep fried foods crispy for an extended period.
  • Maintain the oil temperature at 325°F (163°C) after adding chicken for even cooking.