Learn how to make crispy chilli chicken with this easy and flavorful recipe. With a crunchy exterior and juicy interior, this dish is perfect for those who love spicy food. Follow our step-by-step guide to create this mouthwatering meal that will leave you wanting more. Get ready to ignite your taste buds with this crispy chilli chicken recipe!
Crispy Chilli Chicken Recipe
- Servings: 4-6 people
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 45-50 minutes
Ingredients:
- 2 lbs boneless, skinless chicken pieces (legs, thighs, wings, breasts, or a combination)
- 1 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup buttermilk
- Vegetable oil for frying
- Chilli Sauce (store-bought or homemade)
Instructions:
1. In a large bowl, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
2. Pour the buttermilk into a separate large bowl.
3. Dip each piece of chicken into the buttermilk, coating completely, then roll in the flour mixture to coat. Place the coated chicken on a plate or tray.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
5. Carefully place 3-4 pieces of the coated chicken into the hot oil. Do not overcrowd the skillet.
6. Fry the chicken for 8-10 minutes or until golden brown and crispy. Repeat with the remaining chicken pieces.
7. While the chicken is frying, heat the chilli sauce in a small saucepan over medium heat.
8. Once the chicken is done, toss it in the heated chilli sauce to coat.
9. Remove the chicken from the sauce and place on a paper towel-lined plate to drain excess sauce.
10. Serve the crispy chilli chicken hot and enjoy!
Tips:
- Use a thermometer to ensure the oil reaches the correct temperature.- Don't overcrowd the skillet, as this can lower the oil temperature and result in greasy or undercooked chicken.- If you want your chicken extra crispy, you can chill it in the refrigerator for 30 minutes before frying.
Variations:
- Spicy Crispy Chilli Chicken: Add more cayenne pepper or use hot sauce in the flour mixture.
- Honey Chilli Chicken: Add a drizzle of honey to the chilli sauce for a sweet and spicy combination.
Step-by-step guide:
Step 1: Prepare the Breading Station
- In a large bowl, mix together 1 cup of all-purpose flour, 2 teaspoons of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of cayenne pepper (if using).
- Pour 1 cup of buttermilk into a separate large bowl.
Step 2: Prepare the Chicken
- Rinse 2 lbs of boneless, skinless chicken pieces (legs, thighs, wings, breasts, or a combination) and pat dry with paper towels.
- Season the chicken with salt and pepper.
Step 3: Dredge the Chicken in Flour
- Dip each piece of chicken into the flour mixture, coating completely.
- Shake off any excess flour.
Step 4: Dip in Buttermilk
- Dip the floured chicken piece into the buttermilk, making sure it's fully coated.
Step 5: Dredge in Flour Again
- Roll the chicken piece in the flour mixture again, pressing the coating onto the chicken to adhere.
- Place the coated chicken on a plate or tray.
Step 6: Heat the Oil
- Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
Step 7: Fry the Chicken
- Carefully place 3-4 pieces of the coated chicken into the hot oil. Do not overcrowd the skillet.
- Fry for 8-10 minutes or until golden brown and crispy. Repeat with the remaining chicken pieces.
Step 8: Heat the Chilli Sauce
- While the chicken is frying, heat the chilli sauce in a small saucepan over medium heat.
Step 9: Coat the Chicken in Chilli Sauce
- Once the chicken is done, toss it in the heated chilli sauce to coat.
Step 10: Serve
- Remove the chicken from the sauce and place on a paper towel-lined plate to drain excess sauce.
- Serve the crispy chilli chicken hot and enjoy!