Recreating Pecking House’s “Chili Fried Chicken”

Ingredients

• 1 piece Country Cut Whole Chicken (10‑piece cut, about 3.5 lb, air‑chilled)
• 2 cups Buttermilk (full‑fat, creates a thick, goopy paste)
• 1 cup Ever Crisp Coating Mix (commercial crisp coating that guarantees crunch)
• 2 tbsp Dried Roasted Chilies (e.g., ancho or guajillo, seeds removed)
• 1 tbsp Sichuan Peppercorns (toasted for extra aroma)
• 1 tsp Vinegar Powder (adds tangy note, used in salt‑and‑vinegar chips)
• 1 cup Duck Fat (rendered duck fat, solid at room temperature)
• 1 tsp Salt (seasoning)
• 0.5 tsp Black Pepper (freshly ground)
• 4 quarts Peanut Oil (neutral oil for deep frying)

Instructions

1. Marinate Chicken in Buttermilk Paste

   Pat the 10‑piece country‑cut chicken dry, place in a large bowl, add 2 cups of buttermilk, whisk until a thick, goopy paste forms, ensuring the chicken is fully coated. Cover and refrigerate for 12–24 hours.

   Time: PT15M

2. Prepare Chili‑Sichuan Spice Mix

   Toast 1 tbsp Sichuan peppercorns in a dry skillet until fragrant, then grind together with 2 tbsp dried roasted chilies and 1 tsp vinegar powder in a spice grinder until a fine, dust‑like powder forms.

   Time: PT10M

3. Combine Spice Mix with Duck Fat

   Melt 1 cup solid duck fat in a small saucepan over low heat. Stir in the entire spice mix until fully incorporated, creating a glossy chili‑infused oil. Set aside to cool slightly.

   Time: PT5M

4. Season and Coat with Ever Crisp

   In a shallow dish, spread 1 cup Ever Crisp coating mix. Remove chicken from the buttermilk, let excess drip off, then roll each piece in the coating until an even layer adheres.

   Time: PT5M

5. Heat Frying Oil to 350°F

   Fill the deep pot with enough peanut oil to submerge the chicken (about 4 qt). Heat over medium‑high heat, using a thermometer, until the oil reaches 350°F. When you add the chicken, the temperature will drop to the target 325°F.

   Time: PT10M

   Temperature: 350°F

6. First Fry the Chicken

   Working in batches, lower the coated pieces into the oil. Fry breasts for 8 minutes, wings for 5 minutes, and drumsticks/thighs for 9 minutes, adjusting the heat to keep oil at 325°F. Use tongs to turn pieces for even color.

   Time: PT22M

   Temperature: 325°F

7. Rest on Wire Rack

   Transfer the fried pieces to a wire rack set over a baking sheet and let rest for 5 minutes. This allows steam to escape and the crust to set.

   Time: PT5M

8. Second Fry for Extra Crunch

   Return the rested chicken to the oil for a second 3‑minute fry at 325°F to lock in crispness.

   Time: PT3M

   Temperature: 325°F

9. Dunk in Duck Fat Chili Oil

   Remove chicken, drain briefly, then immediately dunk each piece in the prepared duck‑fat chili oil, coating thoroughly.

   Time: PT2M

10. Plate and Serve

    Place the finished chicken on a serving platter, sprinkle lightly with sea salt if desired, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

600

Protein

35 g

Carbohydrates

30 g

Fat

35 g

Fiber

2 g