Sichuan x Southern Fried Chicken w/ Chili Oil Sauce
Sichuan x Southern Fried Chicken w/ Chili Oil Sauce
By Georgia A Lewis
Prep & Cook Time: 1 hour 15 minutes
Ingredients:
Chicken
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3 chicken thighs
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3 chicken drumsticks
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1 ½ cups buttermilk
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¼ cup Buffalo Hot Sauce (optional)
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1 teaspoon salt
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½ teaspoons pepper
Dredging Mixture
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1 ½ cups all-purpose flour
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¼ cup cornstarch
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½ tablespoon salt
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½ tablespoon paprika
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½ tablespoon Potli x Halal Hemp Certified Chili Oil
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1 teaspoons onion powder
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1 teaspoons garlic powder
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½ teaspoon dried basil
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½ teaspoon white pepper
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½ teaspoon cayenne pepper
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½ quart vegetable oil for frying
Garnish:
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Sichuan Chili Flakes
Directions:
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In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate it for 4 hours.
-
When ready to cook, pour the vegetable oil in a skillet until it is about ¾ inch deep. Heat to 350°F.
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Prepare the bread by combining the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt in a gallon sized resealable plastic bag or shallow dish. Mix it thoroughly.
-
Working one at a time, remove chicken pieces from the buttermilk mixture. Shake it gently to remove the excess. Place it in the bread mix and coat thoroughly. Tap off the excess.
-
Place the breaded chicken into the 350 °F oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 °F as possible. Fry each piece for 14 minutes, turning each piece about half way through, until the chicken reaches an internal temperature of 165 °F.
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Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving.
Alternative Chicken Recipe incorporating our Dream Honey product!
Potli’s Sichuan x Southern Fried Chicken with Hot Honey
Prep & Cook Time: 1 hour 15 minutes
Ingredients:
Chicken
- 3 chicken thighs
- 3 chicken drumsticks
- 1 ½ cups buttermilk
- ¼ cup Buffalo Hot Sauce (optional)
- 1 teaspoon salt
- ½ teaspoons pepper
Dredging Mixture
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- ½ tablespoon salt
- ½ tablespoon paprika
- ½ tablespoon Potli x Halal Hemp Certified Chili Oil
- 1 teaspoons onion powder
- 1 teaspoons garlic powder
- ½ teaspoon dried basil
- ½ teaspoon white pepper
- ½ teaspoon cayenne pepper
- ½ quart vegetable oil for frying
Garnish
- Sichuan Chili Flakes
Hot Honey
- ½ cup of Potli Dream and/or Play Honey (depending on your preference for Sativa or Indica forward products)
- Note:
- ¼ cup Potli Sriracha
- Note: 5 mg per tsp (12 tsp = ¼ cup) = 60 mg of a nano-emulsified high for one batch of hot honey
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1-3 clove minced garlic (to taste)
- ½ tsp Salt
Directions:
Chicken
- In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate it for 4 hours.
- When ready to cook, pour the vegetable oil in a skillet until it is about ¾ inch deep. Heat to 350°F.
- Prepare the bread by combining the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt in a gallon sized resealable plastic bag or shallow dish. Mix it thoroughly.
- Working one at a time, remove chicken pieces from the buttermilk mixture. Shake it gently to remove the excess. Place it in the bread mix and coat thoroughly. Tap off the excess.
- Place the breaded chicken into the 350 °F oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 °F as possible. Fry each piece for 14 minutes, turning each piece about half way through, until the chicken reaches an internal temperature of 165 °F.
- Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving.
Hot Honey
- In a medium saucepan, whisk together all ingredients.
- Place your saucepan over medium-high heat and bring to a boil (stir occasionally). Once boiling is reached, reduce heat to a simmer and cook for about 10 minutes, until your sauce begins to thicken.
- Paint hot honey over chicken or leave it on the side, and serve!