Pecking House’s Ultra-Crunchy, Burn-Your-Mouth-Off Chili Fried Chicken

Ingredients

• 2 oz Dried Tingri Chilies (toasted then ground)
• 1 tbsp Sichuan Peppercorns (lightly toasted then ground)
• 2 tsp Salt (fine sea salt)
• 1 tbsp Granulated Sugar (balances acidity)
• 1 tsp Monosodium Glutamate (MSG) (umami enhancer)
• 1 tsp Rice Vinegar Powder (adds tangy viscosity)
• 1/4 cup Duck Fat (solid, melted for oil)
• 2 tbsp Canola Oil (light oil to blend with duck fat)
• 1 cup Buttermilk (for brine slurry)
• 1 cup All‑Purpose Flour (part of slurry and dredge)
• 2 tbsp Cornstarch (adds crispness)
• 2 tbsp EverCrisp Starch (gluten‑free starch to lock moisture)
• 1 tsp Onion Powder (flavor in slurry)
• 1 tsp Garlic Powder (flavor in slurry)
• 1 tsp Dijon Mustard (adds depth to slurry)
• 1 piece Whole Chicken (about 3.5‑4 lb, cut into 10 country‑cut pieces)
• 4 cup Frying Oil (Canola or Peanut) (for deep‑frying)

Instructions

1. Toast Dried Chilies

   Spread the dried Tingri chilies in a single layer on a sheet tray and toast in a pre‑heated oven at 350°F for about 5 minutes, until lightly browned and fragrant.

   Time: PT5M

   Temperature: 350°F

2. Toast Sichuan Peppercorns

   Place the Sichuan peppercorns in a dry skillet over medium heat and toast for 4 minutes, stirring constantly until they become aromatic and just start to turn golden.

   Time: PT4M

   Temperature: Medium heat

3. Grind Chili‑Pepper Mix

   Allow the toasted chilies and peppercorns to cool, then transfer to a blender or spice grinder. Secure the lid tightly and pulse until a fine, uniform powder forms.

   Time: PT2M

4. Season the Powder

   In a small bowl combine the ground chili‑pepper powder with salt, sugar, MSG, and rice vinegar powder. Whisk until evenly distributed.

   Time: PT5M

5. Prepare Chili Oil

   Melt the duck fat with canola oil in a saucepan, warming gently to about 120°F. Whisk in the seasoned chili powder until the mixture attains a thick‑glossy, ganache‑like consistency.

   Time: PT5M

   Temperature: 120°F

6. Break Down the Chicken

   Using a sharp chef’s knife, cut the whole chicken into a 10‑piece country cut: two thighs, two drumsticks, four breast halves, two wings, and retain the back for stock. Keep the skin attached to the breast pieces.

   Time: PT15M

7. Make Buttermilk Slurry

   In a large bowl whisk together buttermilk, salt, sugar, MSG, rice vinegar powder, onion powder, garlic powder, and Dijon mustard. Once smooth, stir in the flour, corn starch, and EverCrisp until a light, yogurt‑like paste forms.

   Time: PT10M

8. Marinate (Optional)

   Place the chicken pieces into the slurry, ensuring each piece is fully coated. For best texture, cover and refrigerate for 12 hours (minimum 6 hours). If short on time, proceed immediately.

   Time: PT0M

9. Prepare Dredge & Coat Chicken

   In a shallow dish combine all‑purpose flour, a pinch of salt, sugar, and MSG. Remove excess slurry from each chicken piece, then dredge in the dry mixture, shaking off any loose flour. Set aside on a rack.

   Time: PT5M

10. First Fry – Cook Through

    Heat the frying oil in a deep pot to 350°F. Carefully lower the chicken pieces (skin side down first) and fry for 7 minutes, or until the internal temperature reaches 155°F near the bone.

    Time: PT7M

    Temperature: 350°F

11. Rest Chicken

    Remove the chicken from the oil and let it rest on a wire rack for 10 minutes. This allows juices to redistribute and the surface to dry slightly before the second fry.

    Time: PT10M

12. Second Fry – Crystallize Crust

    Re‑heat the oil back to 350°F. Fry the rested chicken pieces for an additional 3 minutes, just until the exterior is deep golden‑brown and ultra‑crisp.

    Time: PT3M

    Temperature: 350°F

13. Coat with Chili Oil

    Transfer the twice‑fried chicken to a large bowl. Drizzle the prepared chili oil over the pieces and toss gently until each piece is evenly glossy‑coated.

    Time: PT2M

14. Serve

    Arrange the chili fried chicken on a serving platter. Optionally garnish with fresh cilantro or sliced scallions. Serve hot with pickles or a cooling slaw.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

15 g

Fat

20 g

Fiber

1 g