The Peri Peri Chicken Remix ‍

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin‑on, deboned; skin set aside for crisping)
• 1 cup Buttermilk (for marinating the chicken)
• 2 tsp Garlic Powder (1 tsp for wet mix, 1 tsp for dry coating)
• 2 tsp Onion Powder (1 tsp for wet mix, 1 tsp for dry coating)
• 1 tsp Kashmiri Chili Powder (mild red chili, adds color)
• 1 tsp Smoked Paprika
• 2 tsp Salt (split between wet and dry mixes)
• 0.5 cup Rice Flour (creates extra crunch in coating)
• 0.5 cup Cornstarch
• 1 tsp Paprika
• 1 tsp Coriander Powder
• 0.5 tsp Black Pepper
• 3 cup Vegetable Oil (high smoke‑point oil for deep‑frying)
• 4 pieces Chicken Skin (saved from the thighs; will be baked crisp)
• 2 cup Red Cabbage (shredded)
• 2 tbsp Pepper Vinaigrette (store‑bought or homemade)
• 1 tbsp Apple Cider Vinegar
• 1 tbsp Crunchy Salt (e.g., toasted sesame seeds or fried shallots)
• 1 spray Cooking Spray (lightly coat baking sheet for skin)

Instructions

1. Debone and Separate Skin

   Place each chicken thigh on the cutting board, locate the bone and use the tip of the boning knife to tap and loosen it. Cut around the bone, remove it, and gently pull the skin away, keeping it whole for later crisping.

   Time: PT5M

2. Make Buttermilk Marinade

   In a mixing bowl whisk together the buttermilk, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp Kashmiri chili powder, 1 tsp smoked paprika, and 1 tsp salt until smooth.

   Time: PT3M

3. Marinate Chicken

   Submerge the deboned chicken thighs in the buttermilk mixture, turning to coat all sides. Let sit for at least 5 minutes (or overnight in the fridge for deeper flavor).

   Time: PT5M

4. Prepare Dry Coating

   In a separate shallow dish combine rice flour, cornstarch, paprika, 1 tsp garlic powder, 1 tsp onion powder, coriander powder, 0.5 tsp black pepper, and 1 tsp salt. Mix well.

   Time: PT3M

5. Coat the Chicken

   Remove each thigh from the wet mixture, let excess drip off, then press into the dry coating, ensuring an even layer on all sides. Place coated thighs on a plate.

   Time: PT5M

6. Heat Oil

   Fill the deep fryer or heavy pot with vegetable oil to a depth of about 2 inches. Heat to 350°F (175°C) using the thermometer.

   Time: PT5M

   Temperature: 350°F

7. Fry Chicken Thighs

   Carefully lower the coated thighs into the hot oil. Fry for 4‑5 minutes, turning once, until the crust is deep golden and the internal temperature reaches 165°F.

   Time: PT5M

   Temperature: 350°F

8. Drain

   Using tongs, remove the fried thighs and place on a paper‑towel‑lined plate to absorb excess oil.

   Time: PT2M

9. Prepare Chicken Skin for Crisping

   Lay the saved chicken skins flat on a silicone baking mat placed on a baking sheet. Lightly spray with cooking spray and sprinkle a pinch of salt.

   Time: PT2M

10. Bake Chicken Skin

    Place the sheet in a pre‑heated 350°F oven and bake for 15 minutes, or until the skin is golden‑brown and crisp.

    Time: PT15M

    Temperature: 350°F

11. Make Red Cabbage Slaw

    In a bowl combine shredded red cabbage, pepper vinaigrette, apple cider vinegar, and crunchy salt. Toss until evenly coated.

    Time: PT5M

12. Plate and Serve

    Place a fried chicken thigh on each plate, top with a generous spoonful of red cabbage slaw, and garnish with a piece of the baked chicken skin. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

20g

Fat

25g

Fiber

3g

Ingredient Substitutions

• Instead of Chicken Thighs: boneless, skinless chicken thighs
• Instead of Buttermilk: milk + 1 tbsp lemon juice
• Instead of Garlic Powder: fresh minced garlic (use less)
• Instead of Onion Powder: finely grated onion
• Instead of Kashmiri Chili Powder: regular chili powder (use less)
• Instead of Salt: sea salt
• Instead of Rice Flour: all‑purpose flour (less crisp)
• Instead of Vegetable Oil: canola oil, peanut oil
• Instead of Red Cabbage: purple cabbage
• Instead of Pepper Vinaigrette: simple vinaigrette with black pepper
• Instead of Apple Cider Vinegar: white wine vinegar
• Instead of Crunchy Salt: crushed peanuts
• Instead of Cooking Spray: light brush of oil

Equipment Needed

• Sharp Boning Knife
• Cutting Board
• Mixing Bowl
• Whisk
• Shallow Dish
• Tongs
• Deep Fryer or Heavy Pot
• Instant‑Read Thermometer
• Baking Sheet
• Silicone Baking Mat
• Paper Towels
• Oven

Critical Steps — Do Not Skip

• Deboning and keeping the skin intact
• Maintaining oil temperature at 350°F
• Ensuring the dry coating adheres evenly
• Baking the chicken skin without overlapping

Chef Tips from the Video

• Kashmiri chili powder adds vibrant color without excessive heat.
• Rice flour mixed with cornstarch creates a lighter, extra‑crisp crust compared to wheat flour.
• Let the fried chicken rest for 2 minutes before plating to let steam escape and keep the crust crisp.

Troubleshooting

Storage

Refrigerator: Store chicken and slaw in airtight containers for up to 3 days.

Freezer: Fried chicken thighs freeze well for up to 2 months; reheat in oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken thighs overnight for deeper flavor.
• Prepare the red cabbage slaw up to 4 hours ahead; keep vinaigrette separate until serving.
• Bake the chicken skin a day ahead and store in a paper towel-lined container to stay crisp.

Frequently Asked Questions