Ingredients

Method

1. 1

   Prepare the chicken. If starting with a whole chicken, butcher it into a 10-piece country cut (2 drumsticks, 2 thighs, 4 breast pieces, 2 wings).

2. 2

   In a large bowl, prepare the buttermilk marinade. Whisk together the buttermilk, flour, Dijon mustard, salt, onion powder, garlic powder, five spice powder, sugar, and MSG until a thick, goopy paste forms.

3. 3

   Add the chicken pieces to the marinade, ensuring each piece is fully coated. Cover the container and refrigerate for 12 to 24 hours.

4. 4

   While the chicken marinates, prepare the spice mix. Toast the roasted chilies and Sichuan peppercorns in a dry pan until fragrant.

5. 5

   Transfer the toasted spices to a blender or spice grinder and blend until they form a fine powder, like dust.

6. 6

   In a bowl, combine the blended chili-peppercorn powder with sugar, salt, MSG, and rice vinegar powder. Mix thoroughly.

7. 7

   Prepare the duck fat chili oil. In a saucepan, melt the duck fat over low heat. Add the prepared spice mix and whisk until fully combined. Set aside.

8. 8

   Prepare the dredge. In a large, shallow bowl or pan, whisk together the all-purpose flour, potato starch, corn starch, salt, sugar, MSG, and EverCrisp.

9. 9

   Take the marinated chicken pieces one by one, allowing excess marinade to drip off, and coat them thoroughly in the dredge. Press the flour mixture onto the chicken to ensure a thick, even coating.

10. 10

    Heat the frying oil in a large, deep pot to 350°F (177°C).

11. 11

    Carefully add the chicken pieces to the hot oil. The oil temperature should drop to around 325°F (163°C); maintain this temperature throughout the first fry.

12. 12

    Fry the chicken in batches according to the cut: 8 minutes for breast pieces, 5 minutes for wings, and 9 minutes for drumsticks and thighs.

13. 13

    Remove the chicken from the oil and let it rest on a wire rack.

14. 14

    For extra crispiness, perform a second fry. Increase the oil temperature back to 350°F (177°C) and fry the chicken pieces again for about 3 minutes until deep golden brown and very crispy.

15. 15

    Remove the double-fried chicken from the oil and immediately dunk each piece into the warm duck fat chili oil, coating it completely.

16. 16

    Place the finished chili fried chicken on a serving tray with a side of dipping sauce (such as ranch or a creamy herb sauce as shown) and serve immediately.