Best 3 Fried Chili Chicken Recipes

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Fried chili chicken is a delectable dish combining crispy chicken with a savory chili sauce. The chicken is first marinated in a blend of chili, garlic, ginger, and soy sauce, then coated in a batter and fried until golden brown. The chili sauce is typically made with a base of ketchup, vinegar, and sugar, and can be adjusted to desired spiciness level. This flavorful dish is a popular appetizer or main course, and can be served with a variety of sides such as rice, noodles, or vegetables.

Let's cook with our recipes!

OVEN-FRIED CHIPOTLE CHILI CHICKEN



Oven-Fried Chipotle Chili Chicken image

Categories     Food Processor     Chicken     Kid-Friendly     Cinco de Mayo     Dinner     Mayonnaise     Chill     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 6

2 whole canned chipotle chilies in adobo (available at Mexican and Hispanic markets) or 2 teaspoons chili powder
3/4 cup mayonnaise
6 chicken drumsticks (about 1 1/2 pounds)
6 chicken wings (about 1 pound)
2 1/4 cups fine fresh white bread crumbs
1/4 teaspoons cayenne, or to taste

Steps:

  • In a food processor blend together the chipotles, the mayonnaise, and salt and pepper to taste until the mixture is smooth. In a baking pan arrange the chicken pieces in one layer and coat them completely with the mayonnaise mixture. Chill the chicken, covered, for at least 1 hour or overnight.
  • In a large bowl combine the bread crumbs, the cayenne, salt and pepper to taste and coat each piece of chicken with the bread crumb mixture, patting the mixture on lightly. Arrange the chicken pieces on the lightly oiled racks of 2 roasting pans and bake them in a preheated 425°F oven, turning them once carefully, for 30 minutes. Reduce the temperature to 375°F. and bake the chicken for 10 to 20 minutes more, or until it is cooked through.

FRIED CHILI CHICKEN



Fried Chili Chicken image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 10

2 chickens, 2 1/23 pounds each
2 cups buttermilk
1 1/2 cups flour
2 tablespoons paprika
1 tablespoon cumin
1 teaspoon cayenne
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Shortening or vegetable oil for frying
23 limes

Steps:

  • Cut the chicken into serving pieces. The breast pieces should be cut in half. Place the chicken in a bowl and cover with the buttermilk overnight.
  • In a medium size bowl, combine the flour, paprika, cumin, cayenne, salt, and pepper.
  • Heat enough oil to a depth of about 3/4-inch in a large heavy skillet. When the oil is medium hot dip the chicken pieces in the flour mixture and fry, without crowding the chicken. If necessary, use 2 skillets or fry in batches.
  • Reduce the heat to medium and fry until the coating becomes a deep golden brown, turning the chicken as needed. The white meat should be done in 20 to 25 minutes, dark meat in about 35 minutes. Juices should run clear when the chicken is pricked with a fork. Squeeze lime juice over the chicken 10 minutes before it is done. Drain chicken on paper towels.

CHILI-GLAZED FRIED-CHICKEN LETTUCE CUPS



Chili-Glazed Fried-Chicken Lettuce Cups image

Bun-free fried chicken takes on an Asian flavor when it's brushed with a spicy chili sauce and served in lettuce cups with crisp sliced carrots and cucumbers.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h20m

Number Of Ingredients 12

Vegetable oil, for frying (6 to 8 cups)
4 boneless, skinless chicken thighs (12 ounces total)
2 1/2 cups unbleached all-purpose flour
1 cup buttermilk, room temperature
1 tablespoon Old Bay seasoning
1/2 teaspoon baking powder
Kosher salt and freshly ground pepper
1/4 cup honey
1 to 2 tablespoons sambal oelek
1 tablespoon fresh lime juice
1 tablespoon reduced-sodium soy sauce
Cilantro leaves, Bibb lettuce, sliced cucumbers and carrots, and lime wedges, for serving

Steps:

  • Fried Chicken: Fill a large, heavy pot halfway with oil; heat over medium until it registers 375 degrees on a thermometer. (Bringing the heat up slowly helps maintain a steady cooking temperature.) Meanwhile, pound chicken thighs to an even thickness. Let stand, covered, 30 minutes, while setting up a dredging station: Place 1 cup flour in a shallow dish, stir together buttermilk and Old Bay in a bowl, and stir together remaining 1 1/2 cups flour and baking powder in another shallow dish. Season all three with salt and pepper.
  • Stir 1/3 cup buttermilk mixture into baking-powder mixture; it will create small flour clumps, which will give the chicken a delicious craggy surface once it's fried. Two pieces at a time, dredge chicken in plain flour, then dip in remaining buttermilk mixture, allowing excess to drip off. Place in clumpy flour mixture, pressing firmly to adhere and completely coat chicken. Transfer to a rimmed baking sheet fitted with a wire rack.
  • Working in batches, fry chicken, flipping once, until golden brown and cooked through, about 4 minutes a batch, adjusting heat as needed to keep oil temperature between 360 and 380 degrees. Transfer to a clean wire rack to drain (and lock in that fresh-from-the-fryer crunch). Season with salt; let cool 10 minutes. To serve, lightly brush cut sides of rolls with softened butter; toast in a dry skillet over medium-high heat until golden, 2 to 3 minutes.
  • Lettuce Cups: In a small saucepan over medium heat, simmer honey, sambal oelek, fresh lime juice, and reduced-sodium soy sauce until reduced to about 1/3 cup. Let cool; brush over fried chicken. Slice into strips and serve with cilantro leaves, Bibb lettuce, sliced cucumbers and carrots, lime wedges, and remaining sauce for dipping.

Tips:

  • Select the Right Chilies: Choose chilies that are firm, plump, and have a deep red color. Avoid chilies that are bruised or have blemishes.
  • Marinate the Chicken: Marinating the chicken in a flavorful mixture of spices and herbs helps tenderize the meat and infuses it with flavor.
  • Use a Double Coating: Coating the chicken in a double layer of batter creates a crispy outer layer while keeping the inside moist and juicy.
  • Fry the Chicken in Hot Oil: Heat the oil to the right temperature before adding the chicken. This helps the chicken cook evenly and prevents it from becoming soggy.
  • Drain on Paper Towels: After frying, drain the chicken on paper towels to remove excess oil and achieve a crispy texture.

Conclusion:

Fried chili chicken is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. With its crispy outer layer, tender and juicy interior, and flavorful chili sauce, it is sure to be a hit among your family and friends. Experiment with different chili sauces and garnishes to create your own unique version of this classic dish.

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