Thai Chili Basil Spicy Fried Chicken

Ingredients:

For the Chicken:

• 4-6 chicken pieces (thighs, drumsticks, breasts)
• 2 cups buttermilk
• Salt and pepper, to taste

For the Coating:

• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste

For the Thai Chili Basil Sauce:

• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2-3 Thai red chilies, thinly sliced (adjust to preferred spice level)
• 1 bell pepper, thinly sliced
• 1 cup fresh basil leaves, chopped
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon brown sugar (or palm sugar)
• 1 tablespoon lime juice
• Salt, to taste

For Frying:

• Vegetable oil for frying

Instructions:

1. Marinate the Chicken:
   • Rinse the chicken pieces and pat them dry with paper towels. Season the chicken with salt and pepper.
   • Place the chicken in a large bowl and pour the buttermilk over it, ensuring all pieces are submerged. Cover the bowl and refrigerate for at least 2 hours, or ideally overnight, to marinate.
2. Prepare the Coating:
   • In a shallow dish or bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, salt, and pepper. Mix thoroughly to create the dry coating mixture.
3. Set up the Breading Station:
   • In a separate shallow dish, place the beaten eggs.
4. Coat the Chicken:
   • Remove the chicken from the buttermilk marinade, allowing any excess to drip off.
   • Dredge each piece of chicken in the dry coating mixture, ensuring an even and thick coating. Set aside the coated chicken on a wire rack.
5. Heat the Oil and Fry the Chicken:
   • In a large, heavy-bottomed skillet or Dutch oven, heat enough vegetable oil to cover the chicken pieces to 350°F (175°C) over medium-high heat.
   • Carefully place the coated chicken pieces into the hot oil, a few at a time, without overcrowding the pan. Fry the chicken for about 12-15 minutes per side, or until golden brown and cooked through. Ensure the internal temperature of the chicken reaches 165°F (74°C). Fry the chicken in batches if necessary. Once cooked, transfer to a wire rack to drain excess oil.
6. Prepare the Thai Chili Basil Sauce:
   • In a skillet or pan, heat 2 tablespoons of vegetable oil over medium heat. Add minced garlic and sliced Thai red chilies. Sauté for a minute until fragrant.
   • Add thinly sliced bell pepper to the skillet and cook for another minute.
   • Stir in chopped basil leaves, soy sauce, fish sauce, oyster sauce, brown sugar, lime juice, and salt. Cook for 1-2 minutes, allowing the flavors to meld together. Adjust seasoning if needed.
7. Coat the Fried Chicken:
   • Toss the fried chicken pieces in the prepared Thai Chili Basil Sauce, ensuring they are evenly coated.
8. Serve the Thai Chili Basil Spicy Fried Chicken:
   • Serve the spicy Thai Chili Basil Fried Chicken with jasmine rice or salad. Garnish with additional fresh basil leaves and sliced red chilies, if desired.

This Thai-inspired Spicy Fried Chicken recipe offers a balance of heat from Thai chilies and the aromatic flavors of basil and spices, creating a delightful fusion of flavors. Adjust the quantity of Thai chilies according to your preferred spice level.