Marion’s Ultimate Spicy Fried Chicken | Marion's Kitchen
Share
Email
Prep Time
15m
Cook Time
25m
Total Time
40m
This ultimate spicy fried chicken recipe from Marion's Kitchen features bone-in, skin-on chicken thighs marinated in a flavorful blend of buttermilk, garlic, coriander roots, and white peppercorns. Coated in a crispy flour coating and finished with a spicy chilli salt sprinkling, it's a mouthwatering delight for any fried chicken lover.
Recipe Options
Ingredients
Servings:
4
Scale:
Scale
{ $wire.set('scale', input) }) ">
0.25
{ $wire.set('scale', input) }) ">
0.5
{ $wire.set('scale', input) }) ">
1
{ $wire.set('scale', input) }) ">
2
{ $wire.set('scale', input) }) ">
3
{ $wire.set('scale', input) }) ">
4
{ $wire.set('scale', input) }) ">
5
{ $wire.set('scale', input) }) ">
6
Marinade
Chilli Salt Sprinkles
Steps
1
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.
2
To make the chilli salt sprinkles, mix ingredients in a small bowl. Note: I like to add the Thai chilli powder for some extra intensity, but if you want to ease up on the spice factor, feel free to leave them out.
3
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.
4
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.
5
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.
6
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.
7
Sprinkle generously with the chilli salt sprinkles and serve.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories1,240kcal
-
Fat56g
-
Saturated Fat14g
-
Carbohydrates127g
-
Fiber5g
-
Sugar4g
-
Protein61g
-
Cholesterol432mg
-
Sodium3,648mg
Percent Daily Values are based on a 2,000 calorie diet.