Quick Recipe Version (TL;DR)
Quick Ingredients
- Chicken: 3 lb bone-in, skin-on chicken thighs and drumsticks, about 8 pieces
- Marinade: 1/2 cup buttermilk, 1/4 cup lemon juice, 1 tablespoon orange juice, 1 tablespoon white wine vinegar, 1 tablespoon honey, 5 garlic cloves, 3 red Fresno chiles, 1 tablespoon smoked paprika, 1 teaspoon sweet paprika, 1 teaspoon dried oregano, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper
- Dredge: 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1 1/2 teaspoons baking powder, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 3 tablespoons buttermilk
- Frying: 2 quarts neutral oil, such as peanut, canola, or vegetable oil
- Finish: 2 tablespoons lemon juice, 1 tablespoon honey, 1 tablespoon piri piri hot sauce, 1 tablespoon chopped parsley or cilantro, lemon wedges, flaky salt
Do This
- 1. Blend the marinade ingredients until mostly smooth, then coat the chicken well.
- 2. Marinate the chicken in the refrigerator for 4 to 12 hours.
- 3. Whisk the dredge ingredients together, then drizzle in 3 tablespoons buttermilk and rub to form small craggy bits.
- 4. Dredge the chicken firmly in the flour mixture and rest on a rack for 15 minutes.
- 5. Heat 2 inches of oil to 350°F in a Dutch oven or deep cast-iron skillet.
- 6. Fry in batches at 325°F to 340°F until deeply golden and the chicken reaches 175°F internally, about 12 to 15 minutes per batch.
- 7. Drain, season with flaky salt, drizzle lightly with the bright piri piri finish, and serve with lemon wedges.
Why You’ll Love This Recipe
- Fiery but balanced: Fresh red chiles, smoked paprika, citrus, garlic, and honey create heat with brightness and depth.
- Crispy, craggy coating: Cornstarch, baking powder, and a little buttermilk in the dredge help create a crunchy, textured crust.
- Juicy chicken every time: A buttermilk-citrus marinade seasons the chicken deeply while keeping it tender.
- Not heavy or greasy: Lemon, vinegar, fresh herbs, and a light piri piri finishing drizzle cut through the richness of the fried crust.
Grocery List
- Poultry: 3 lb bone-in, skin-on chicken thighs and drumsticks, about 8 pieces total
- Produce: Red Fresno chiles, garlic, lemons, orange, fresh parsley or cilantro
- Dairy: Buttermilk
- Pantry: All-purpose flour, cornstarch, baking powder, smoked paprika, sweet paprika, cayenne pepper, garlic powder, onion powder, dried oregano, honey, white wine vinegar, piri piri hot sauce, kosher salt, black pepper, neutral frying oil, flaky salt
Full Ingredients
For the Chicken and Piri Piri Marinade
- 3 lb bone-in, skin-on chicken thighs and drumsticks, about 8 pieces total
- 1/2 cup well-shaken buttermilk
- 1/4 cup fresh lemon juice, from about 2 medium lemons
- 1 tablespoon fresh orange juice
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- 5 garlic cloves, roughly chopped
- 3 red Fresno chiles, stems removed and roughly chopped, about 1/4 cup
- 1 tablespoon smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1 1/2 teaspoons Diamond Crystal kosher salt, or 1 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon finely grated lemon zest
For the Crispy Dredge
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 1/2 teaspoons baking powder
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons Diamond Crystal kosher salt, or 1 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons buttermilk, for making craggy bits in the coating
For Frying
- 2 quarts neutral high-heat oil, such as peanut, canola, sunflower, or vegetable oil
- Flaky salt, for finishing
For the Bright Piri Piri Finish
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 tablespoon piri piri hot sauce
- 1 tablespoon finely chopped fresh parsley or cilantro
- 1/4 teaspoon kosher salt
- Lemon wedges, for serving
Step-by-Step Instructions
Step 1: Blend the piri piri marinade
In a blender or food processor, combine the buttermilk, lemon juice, orange juice, white wine vinegar, honey, garlic, Fresno chiles, smoked paprika, sweet paprika, dried oregano, kosher salt, black pepper, cumin, and lemon zest. Blend for 20 to 30 seconds, until the mixture is mostly smooth but still has tiny flecks of chile and garlic. The marinade should taste bright, garlicky, smoky, and spicy, with a little sweetness to round out the heat.
Step 2: Marinate the chicken
Pat the chicken pieces dry with paper towels, then place them in a large zip-top bag, shallow baking dish, or covered container. Pour the marinade over the chicken and turn each piece so it is fully coated, making sure some marinade gets under the edges of the skin without pulling the skin off completely. Cover and refrigerate for at least 4 hours and up to 12 hours. For the best texture, do not marinate longer than 12 hours because the citrus can begin to make the surface of the chicken too soft.
Step 3: Bring the chicken closer to room temperature
Remove the chicken from the refrigerator 30 minutes before frying. Set a wire rack over a rimmed baking sheet. This short rest helps the chicken cook more evenly and keeps the oil temperature from dropping too sharply. Do not leave the chicken out for longer than 1 hour total.
Step 4: Make the seasoned dredge
In a wide shallow bowl, whisk together the flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and black pepper. Drizzle 3 tablespoons of fresh buttermilk over the flour mixture. Use your fingertips to rub the liquid into the flour until small pebble-like clumps form. These little clumps fry into the rugged, extra-crispy bits that make the coating so satisfying.
Step 5: Coat the chicken and let it set
Working with one piece at a time, lift the chicken from the marinade and let the excess drip off for a few seconds. Place it in the dredge and press the flour mixture firmly all over the chicken, including around the bone and under any loose edges of skin. Shake off only the loose, dusty excess, then transfer the coated chicken to the prepared rack. Let the coated chicken rest for 15 minutes while you heat the oil. This helps the coating hydrate and cling, which means less flour falls off in the fryer.
Step 6: Heat the oil to 350°F
Pour 2 quarts of oil into a large Dutch oven or deep, heavy cast-iron skillet. The oil should be about 2 inches deep and the pot should be no more than half full. Heat over medium-high heat until the oil reaches 350°F on a deep-fry thermometer. Meanwhile, set a clean wire rack over a second rimmed baking sheet for draining the fried chicken. If you do not have a second rack, line a baking sheet with paper towels, but a rack will keep the crust crispier.
Step 7: Fry the chicken in batches
Carefully lower 3 to 4 chicken pieces into the hot oil, skin-side down if using thighs. The oil temperature will drop; adjust the heat as needed to keep it between 325°F and 340°F while frying. Fry the chicken for 12 to 15 minutes per batch, turning every 3 to 4 minutes, until the crust is deep golden brown and crisp. The thickest part of each piece should register 175°F on an instant-read thermometer for tender dark meat. If any piece browns too quickly before the center is cooked, transfer it to a 300°F oven on a rack and finish baking until it reaches temperature.
Step 8: Drain, finish, and serve
Transfer the fried chicken to the clean rack and immediately sprinkle lightly with flaky salt. In a small bowl, stir together the lemon juice, honey, piri piri hot sauce, chopped parsley or cilantro, and kosher salt. Spoon or brush a small amount over the hot chicken just before serving, or serve it on the side for dipping so the crust stays extra crisp. Serve with lemon wedges for squeezing over the top.
Pro Tips
- Use a thermometer: Keeping the oil between 325°F and 340°F while frying gives you juicy chicken and a crisp, non-greasy crust.
- Do not crowd the pot: Frying too many pieces at once drops the oil temperature and can make the coating heavy.
- Rest the dredged chicken: A 15-minute rest helps the flour coating stick and creates a sturdier crust.
- Adjust the heat level: For milder chicken, remove the seeds from the Fresno chiles. For extra heat, add 1 finely chopped bird’s eye chile or increase the cayenne to 3/4 teaspoon.
- Finish lightly: The piri piri drizzle is bright and flavorful, but use it sparingly on the chicken or serve it on the side to preserve maximum crunch.
Variations
- Air fryer version: Coat the marinated chicken as directed, spray generously with oil, and air fry at 375°F for 22 to 28 minutes, flipping halfway through, until the chicken reaches 175°F internally. The crust will be lighter but still flavorful.
- Boneless version: Use 2 lb boneless, skinless chicken thighs and marinate for 3 to 8 hours. Fry at 350°F for 5 to 7 minutes per side, until the internal temperature reaches 170°F.
- Extra citrusy version: Add 1 teaspoon orange zest to the marinade and serve with grilled lemon halves for a brighter, slightly sweeter finish.
Storage & Make-Ahead
For best crunch, serve Piri Piri Fried Chicken right after frying. Leftovers can be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days. Reheat on a wire rack set over a baking sheet in a 375°F oven for 12 to 18 minutes, or until hot and crisp. Avoid microwaving if possible, as it softens the crust. The chicken can be marinated up to 12 hours ahead, and the dry dredge can be mixed up to 3 days ahead and stored in an airtight container at room temperature. Do not dredge the chicken until shortly before frying.
Nutrition (per serving)
Calories: 765 kcal | Carbs: 39g | Protein: 46g | Fat: 48g | Saturated Fat: 10g | Fiber: 3g | Sugar: 6g | Sodium: 1420mg | Cholesterol: 205mg
