Southern Style Fried Chicken Recipe with Chili Crisp
Southern style fried chicken meets Chinese style chili crisp in this recipe, making for a spicy, layered, and texture-packed dinner!
This recipe is a tribute to the iconic Pecking House fried chicken by chef Eric Huang. Their Chili Fried Chicken, coated in a Sichuan and Nashville-inspired chili oil, has become one of the most popular versions of fried chicken in NYC, and with good reason. For those not in the area, this homemade version captures the essence of the chili crisp fried chicken thanks to Lee Kum Kee Chili Crisp Original. Savory, garlicky, and full of textured flavors, a drizzle of this to coat each piece of fried chicken will turn this combination into a favorite in your home kitchen.
The Southern-style buttermilk fried chicken and chili crisp combo is best enjoyed with rice to soak up the flavors, and a spicy cucumber salad recipe for a refreshing crunch on the side.
What You Will Need
Ingredients
- 2 lb bone-in chicken thighs and drumsticks
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 1 tsp. baking powder
- neutral oil, for frying
- chopped green onion, for garnish
Marinade
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 1 tsp. paprika
- ½ tsp. garlic powder
- 1 cup buttermilk
Seasoning
- 1 (7 oz.) jar Lee Kum Kee Chili Crisp Original
Made with
Lee Kum Kee products
How to make it
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Season the chicken evenly with salt, black pepper, paprika, and garlic powder, then pour the buttermilk over the chicken and toss to coat. Let sit at room temperature for 15 minutes while you prepare the coating.
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In a shallow bowl, whisk together the flour, cornstarch, and baking powder. Remove the chicken from the buttermilk, letting excess drip off, and dredge thoroughly in the flour mixture, pressing to create a craggy coating.
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Heat 2 inches of neutral oil in a heavy skillet or Dutch oven to 350°F. Fry the chicken in batches, turning occasionally, for 16–20 minutes until deeply golden, crisp, and cooked through (internal temp 165°F). Transfer to a rack to drain briefly.
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While the chicken is hot, spoon Lee Kum Kee Chili Crisp Original generously over each piece, using the back of the spoon to fully coat the crust so the chili crisp clings to every surface.
Garnish with green onion and served with steamed rice and cucumber salad. Get a recipe for our spicy spiral cucumber salad recipe at the bolded link!
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