Spicy Buttermilk Fried Chicken Recipe with Chili Crisp Original

How to make it

1. Place chicken pieces in a large bowl. Season with kosher salt, garlic powder, and onion powder; toss to coat. Add buttermilk. Stir to combine, cover, and refrigerate at least 2 hours or overnight.
2. In a shallow dish, whisk together flour, cornstarch, 2 tsp kosher salt, paprika, and black pepper. Set aside.
3. Fill a deep fryer or large heavy pot with oil to about 2–3 inches deep and heat to 325°F.
4. Remove chicken from marinade, letting excess drip off. Dredge in the flour mixture until fully coated, shake off excess, then dip back into the buttermilk mixture (light coat) and dredge again in the flour mixture for a second coating. Let coated chicken rest for 3–5 minutes until the coating looks slightly pasty.

5. Fry chicken in batches, turning occasionally, until golden brown and cooked through (165°F internal temperature), about 12–14 minutes for dark meat and 8–10 minutes for white meat. Drain on a paper towel–lined tray, sprinkle with flaked salt if desired, and drizzle or spoon Lee Kum Kee Chili Crisp Original over the top before serving.

    

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