Description
Piri piri fried chicken brings you crispy, spiced chicken that tastes like it came straight from a Portuguese kitchen, and you’ll find the heat from those fiery peppers really shines through in every bite.
Ingredients
Scale
Marinade:
- 2.5 cups buttermilk
- 2 tablespoons kosher salt
- 1 tablespoon piri piri spice blend
- 1 tablespoon onion powder
- 1.5 tablespoons garlic powder
- 3.5 pounds bone-in, skin-on chicken
Coating:
- 2 cups all-purpose flour
- 2 tablespoons smoked paprika
- 1.5 teaspoons black pepper
- 0.5 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon kosher salt
Frying:
- Peanut or canola oil
Instructions
- Combine 2 1/2 cups buttermilk with 2 tablespoons kosher salt, 1 tablespoon piri piri spice blend, 1 tablespoon onion powder, and 1 1/2 tablespoons garlic powder in a large bowl, whisking everything together until the salt dissolves completely.
- Submerge your 3 1/2 pounds of bone-in, skin-on chicken pieces into the buttermilk mixture, making sure each piece gets fully coated, then cover and refrigerate for at least 4 hours or overnight so the flavors really penetrate the meat.
- Whisk together 2 cups all-purpose flour, 1 1/2 teaspoons black pepper, 2 tablespoons smoked paprika, 1/2 tablespoon garlic powder, 1 tablespoon onion powder, and 1 teaspoon kosher salt in a separate shallow bowl.
- Pour enough peanut or canola oil into your deep skillet or Dutch oven to reach about halfway up the sides, then heat it to 350°F on your thermometer.
- Lift each chicken piece from the marinade and dredge it thoroughly in your flour mixture, patting gently so the coating sticks to the wet surface.
- Carefully place your coated chicken into the hot 350°F oil and fry for 12 to 15 minutes, turning once halfway through, until the exterior turns deep golden brown and a meat thermometer reads 165°F at the thickest part.
- Transfer each piece to a wire rack positioned over a baking sheet so excess oil drips away from your chicken.
- Let your chicken rest for 5 to 10 minutes at room temperature before plating and serving.
Notes
- Marinate your chicken overnight if time allows, as this gives the buttermilk and spices more time to penetrate the meat and create deeper flavor throughout.
- Keep your oil temperature steady at 350°F by using a reliable thermometer, since too hot will burn the outside before cooking the inside and too cool will make the chicken greasy.
- Don’t skip draining the chicken on a wire rack instead of paper towels, because the rack lets air circulate underneath and keeps the bottom crispy rather than soggy.
- If heat isn’t your thing, reduce the Piri Piri spice blend slightly in both the marinade and coating, and your chicken will still taste flavorful without the intense kick.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: More Fried Chicken
- Method: Frying
- Cuisine: Portuguese
Nutrition
- Serving Size: 4
- Calories: 660 kcal
- Sugar: 1 g
- Sodium: 950 mg
- Fat: 40 g
- Saturated Fat: 8 g
- Unsaturated Fat: 28 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 50 g
- Cholesterol: 160 mg