You all know how much I love fried chicken. That crunch, that flavour. Swoon. But there are many different ways to marinate and cook fried chicken, so which exactly is the BEST way? The answer is here my friends – behold, my ULTIMATE spicy fried chicken.
8 x bone-in, skin-on chicken thigh pieces
2 cups (500ml) buttermilk
2 cups plain (all purpose) flour
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
1 tbsp sea salt
To make the marinade, use a mortar and pestle to pound the garlic, coriander root and peppercorns to a rough paste. Place 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.
To make the chilli salt sprinkles, mix ingredients in a small bowl.
When ready to cook, pour enough oil into a large or deep frying pan 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.
Place chicken pieces into the buttermilk and ensure each piece is well coated. Then take a piece of chicken and roll it in the flour, making sure to get lots of craggly bits sticking to the chicken. Place on a tray. Repeat with the remaining chicken.
Carefully place half the chicken into the wok and cook for about 5 minutes or until a light golden colour. Remove from the oil onto a cooling rack and rest for 10 minutes, while you cook the second batch.
After both batches have rested for 10 minutes, place the chicken in two batches again back into the wok with the same oil for a second fry for another 5 minutes or until the pieces are deep golden brown and cooked through. Drain on paper towel.
Sprinkle generously with the chilli salt sprinkles and serve.