Chili Fried Chicken | Crispy, Fiery, and Seriously Addictive
This isn’t your average fried chicken—it’s spicy, crunchy, and unapologetically bold. We’re taking crispy perfection and turning the heat all the way up with a Sichuan-style chili oil finish that’ll have you sweating and smiling at the same time.
You’ll need:
• 1.6 kg chicken (cut into pieces)
• 220 g buttermilk
• 355 g all-purpose flour
• 55 g Dijon mustard
• 37 g kosher salt
• 10 g onion powder
• 10 g garlic powder
• 6 g five-spice powder
• 69 g sugar (divided)
• 13 g MSG
• 150 g Tianjin chiles
• 50 g Sichuan peppercorns
• 55 g rice vinegar powder
• 300 g duck fat
• 300 g canola oil (+ for deep-frying)
• 150 g potato starch
• 150 g cornstarch
• 120 g EverCrisp Breader & Batter Boost
Steps:
1. Marinate: Whisk buttermilk, 55 g flour, mustard, 12 g salt, onion + garlic powder, five-spice, 4 g sugar, and 4 g MSG. Coat chicken, cover, and refrigerate 12–24 hours.
2. Make chili oil: Roast chiles 3–4 min at 325 °F / 163 °C. Toast peppercorns 3–4 min. Cool, then blend 1 min. Mix with vinegar powder, 60 g sugar, 10 g salt, and 4 g MSG. Heat duck fat and canola oil, add chili mix, and whisk.
3. Prepare coating: Combine remaining flour, starches, EverCrisp, and seasonings.
4. Fry #1: Heat oil to 350 °F / 177 °C. Dredge chicken in flour mix. Fry breasts ~8 min; wings ~5; thighs/drumsticks ~9. Rest 5–60 min.
5. Fry #2: Return all pieces to hot oil for 3 min until golden, crisp, and sizzling.
6. Finish: Coat evenly in warm chili oil, let excess drip, and serve immediately.
Key tips:
• Double-frying locks in crunch and heat.
• The chili oil infuses smoky, numbing depth—don’t skip the Sichuan peppercorns.
• Use a wire rack post-fry to keep chicken crisp.
• Duck fat = richer flavor and perfect spice carry.
? Get the full breakdown and ingredient science: https://www.chefsteps.com/activities/chili-fried-chicken