Marion's Ultimate Spicy Fried Chicken
Ingredients
- 8 x bone-in, skin-on chicken thigh pieces
- 2 cups (500ml) buttermilk
- 2 cups plain (all purpose) flour
Marinade
- 6 garlic cloves, peeled
- 3 coriander (cilantro) roots, roughly chopped
- 1 tbsp white peppercorns
- 1 tbsp sea salt
Chilli salt sprinkles
- 1 tbsp Korean chilli powder (gochugaru)*
- 2 tsp garlic powder
- 2 tsp Thai chilli powder (optional)
- 1 tbsp sea salt
Instructions
- 1
To make the marinade, use a mortar and pestle to pound the garlic, coriander root and peppercorns to a rough paste. Place the marinade mix into a large bowl, mix through the salt, add the chicken pieces and mix until well combined. Cover and refrigerate for 2 hours.
- 2
To make the chilli salt sprinkles, mix the ingredients in a small bowl. Note: the Thai chilli powder is optional for extra intensity.
- 3
When ready to cook, pour enough oil into a large or deep frying pan (or wok) to come one‑third of the way up the side. Heat over high heat until a wooden spoon dipped into the oil causes bubbles to form.
- 4
Place chicken pieces into the buttermilk and ensure each piece is well coated. Then roll each piece in the flour, making sure to get lots of craggly bits sticking to the chicken. Place on a tray and repeat with the remaining chicken.
- 5
Carefully place half the chicken into the hot oil and cook for about 5 minutes or until a light golden colour.
5 min - 6
Remove the first batch from the oil onto a cooling rack and rest for 10 minutes while you cook the second batch.
10 min - 7
After both batches have rested, place the chicken back into the oil in two batches for a second fry of another 5 minutes or until the pieces are deep golden brown and cooked through.
5 min - 8
Drain on paper towel, sprinkle generously with the chilli salt sprinkles and serve.
