6 -
35 mins
40 mins
1 hr 15 mins
Ingredients
For Frying
- High Heat Oil (grapeseed, vegetable, canola) 1500 ml
For the Spicy Oil
- Cayenne Pepper 16 tbsp
- Brown Sugar 5 tbsp
- Kosher Salt 4 tsp
- Black Pepper (ground) 5 tsp
- Smoked Paprika 4 tsp
- Garlic Powder 2 tsp
- Onion Powder 1/2 tsp
- Cinnamon (ground) 4 pinch
- High Heat Oil (grapeseed, vegetable, canola) 480 ml
For the Chicken
- All Purpose Flour 720 g
- Buttermilk 1500 ml
- Chicken Thighs (bone in) 8
- Chicken Legs 8
- Kosher Salt as needed
- Black Pepper (freshly cracked) as needed
Tools that you will need
General Equipment
- 5qt (5L) Pot
- Medium mixing bowl
- Paper Towel (as needed)
- Tongs
- Tray or Plate
Cooking Steps Prep Cooking
Prepare the Probe
Insert the probe to the clip attached to the side of the pot making sure it doesn't touch the bottom.
Measure and Add the Oil
| High Heat Oil (grapeseed, vegetable, canola) | 1 ½ liters |
1. Connect the Cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Heating up and Frying and set the temperature to 150°C.
2. Make the Spicy Oil
While the oil preheats, measure and add the ingredients to a small mixing bowl. Whisk until well combined.
| Cayenne Pepper | 16 Tbsps. |
| Brown Sugar | 5 Tbsps. |
| Kosher Salt | 4 tsps. |
| Black Pepper (ground) | 5 tsps. |
| Smoked Paprika | 4 tsps. |
| Garlic Powder | 2 tsp. |
| Onion Powder | 1/2 tsp. |
| Cinnamon (ground) | 4 pinches |
| High Heat Oil (grapeseed, vegetable, canola) | 480 ml |
3. Season the Chicken
Moderately season the chicken with kosher salt and black pepper.
| Kosher Salt | as needed |
| Black Pepper (freshly cracked) | as needed |
| Chicken Thighs (bone-in) | 4 |
| Chicken Legs | 4 |
4. Coat the Chicken
Using a pair of tongs, dip the chicken in the buttermilk then into the flour. Repeat to double dredge the chicken for maximum crunch.
| Buttermilk | 1500 ml |
| AP Flour | 720 grams |
5. Add and Begin Frying the Chicken
Add the chicken and fry for 10 minutes on the first side or until golden brown.
| Chicken (dredged) | 4 |
6. Flip and Continue Frying the Chickenp
Flip the chicken and continue frying for 10 more minutes or until golden brown.
7. Remove the Chicken
Transfer the fried chicken to a plate lined with paper towels and sprinkle some salt over them. Fry the remaining chicken, then turn the burner off.
| Kosher Salt | as needed |
8. Coat the Chicken in the Spicy Oil
Add the fried chicken into a large bowl and toss with some of the spicy oil sauce. The sauce is very spicy so add it slowly.
| Spicy Oil | as needed |
Finished cooking!
Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!
