Crispy Peri-Peri Fried Chicken

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes, plus 4 hours marinating
• Cook Time: 25 minutes
• Total Time: 4 hours 50 minutes

Quick Ingredients

• Chicken: 3 1/2 pounds bone-in, skin-on chicken thighs and drumsticks, about 8 pieces
• Marinade: 1 cup whole buttermilk, 1/4 cup lemon juice, 1 tablespoon lemon zest, 6 garlic cloves, 1 tablespoon hot sauce, 1 tablespoon white vinegar, 1 tablespoon olive oil, 2 teaspoons kosher salt, 2 teaspoons smoked paprika, 1 teaspoon dried oregano, 1 teaspoon brown sugar, 3/4 teaspoon cayenne, 1/2 teaspoon ground coriander, 1/2 teaspoon black pepper
• Dredge: 2 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 2 teaspoons smoked paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon kosher salt, 1 teaspoon dried oregano, 1 teaspoon black pepper, 1/2 teaspoon cayenne
• For frying: 2 quarts neutral oil, such as peanut, canola, or vegetable oil
• Finish: 3 tablespoons melted unsalted butter, 1 tablespoon lemon juice, 1 teaspoon honey, 1 teaspoon hot sauce, 1/4 teaspoon smoked paprika, 2 tablespoons chopped parsley, lemon wedges

Do This

• 1. Whisk the marinade, add the chicken, cover, and refrigerate for 4 to 12 hours.
• 2. Mix the dredge ingredients in a wide bowl; set a wire rack over a baking sheet.
• 3. Remove chicken from the marinade, dredge thoroughly, and rest on the rack for 15 minutes.
• 4. Heat 2 inches of oil in a Dutch oven to 325°F.
• 5. Fry chicken in 2 batches for 12 to 16 minutes per batch, keeping oil between 315°F and 335°F, until the thickest pieces reach 175°F.
• 6. Mix the lemony peri-peri butter, brush lightly over hot chicken, garnish with parsley, and serve with lemon wedges.

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Why You’ll Love This Recipe

• Big flavor without overwhelming heat: Garlic, lemon, smoked paprika, and chili bring that peri-peri personality while keeping the spice level friendly.
• Extra-crispy crust: A flour-cornstarch dredge with baking powder gives the chicken a craggy, crunchy coating that holds up beautifully.
• Juicy, tender chicken: Buttermilk and lemon help season and tenderize the meat all the way through.
• Bright finishing touch: A quick lemon-honey peri-peri butter adds shine, tang, and a gentle spicy kick right before serving.

Grocery List

• Meat: 3 1/2 pounds bone-in, skin-on chicken pieces, ideally 4 thighs and 4 drumsticks
• Produce: 3 lemons, 1 head garlic, fresh parsley
• Dairy: Whole buttermilk, unsalted butter
• Pantry: All-purpose flour, cornstarch, baking powder, neutral frying oil, hot sauce, white vinegar, olive oil, honey, light brown sugar, kosher salt, smoked paprika, dried oregano, cayenne pepper, ground coriander, black pepper, garlic powder, onion powder

Full Ingredients

Chicken

• 3 1/2 pounds bone-in, skin-on chicken thighs and drumsticks, about 8 pieces total

Garlic-Lemon Peri-Peri Marinade

• 1 cup whole buttermilk
• 1/4 cup fresh lemon juice, from about 2 lemons
• 1 tablespoon finely grated lemon zest
• 6 garlic cloves, finely grated or minced
• 1 tablespoon vinegary hot sauce, such as peri-peri sauce, Louisiana-style hot sauce, or another mild red chili sauce
• 1 tablespoon distilled white vinegar
• 1 tablespoon olive oil
• 2 teaspoons kosher salt
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano, lightly crushed between your fingers
• 1 teaspoon light brown sugar
• 3/4 teaspoon cayenne pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon freshly ground black pepper

Crispy Peri-Peri Dredge

• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon kosher salt
• 1 teaspoon dried oregano, lightly crushed
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground coriander

For Frying

• 2 quarts neutral high-heat oil, such as peanut, canola, or vegetable oil, or enough to fill a heavy pot with 2 inches of oil

Lemon Peri-Peri Butter Finish

• 3 tablespoons unsalted butter, melted
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 1 teaspoon vinegary hot sauce
• 1/4 teaspoon smoked paprika
• 2 tablespoons finely chopped fresh parsley
• 1 lemon, cut into wedges, for serving

Step-by-Step Instructions

Step 1: Make the garlic-lemon peri-peri marinade

In a large bowl, whisk together the buttermilk, lemon juice, lemon zest, grated garlic, hot sauce, white vinegar, olive oil, kosher salt, smoked paprika, dried oregano, brown sugar, cayenne, ground coriander, and black pepper. The marinade should look pale orange, smell bright and garlicky, and taste tangy with a gentle chili warmth.

Step 2: Marinate the chicken

Pat the chicken dry with paper towels, then add it to the marinade. Turn each piece so it is fully coated, making sure the marinade gets into the creases around the skin. Cover the bowl or transfer everything to a large zip-top bag. Refrigerate for at least 4 hours and up to 12 hours. For the best texture, 6 to 8 hours is the sweet spot.

About 30 minutes before frying, remove the chicken from the refrigerator and let it sit at room temperature. This helps the chicken cook more evenly and keeps the oil temperature from dropping too sharply.

Step 3: Mix the crispy dredge

In a wide shallow bowl or baking dish, whisk together the flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, kosher salt, oregano, black pepper, cayenne, and ground coriander. Drizzle 2 tablespoons of the chicken marinade into the flour mixture and rub it in with your fingertips. This creates tiny seasoned clumps that fry into an extra-craggy, crunchy crust.

Set a wire rack over a rimmed baking sheet. This rack will be used twice: first for resting the coated chicken, and later for draining the fried chicken without trapping steam underneath.

Step 4: Dredge and rest the chicken

Lift one piece of chicken from the marinade and let the excess drip back into the bowl. Place it in the dredge and press the flour mixture firmly onto all sides, especially around the skin and edges. Shake off only the loose excess, then place the coated chicken on the wire rack. Repeat with the remaining pieces.

Let the dredged chicken rest for 15 minutes while you heat the oil. This short rest gives the coating time to hydrate and cling to the chicken, which helps prevent the crust from sliding off during frying.

Step 5: Heat the oil

Pour 2 inches of neutral oil into a large Dutch oven or heavy pot. Attach a deep-fry thermometer to the side, making sure the tip is submerged but not touching the bottom of the pot. Heat the oil over medium-high heat to 325°F. Preheat the oven to 200°F if you want to keep the first batch warm while the second batch fries.

Place a clean wire rack over a clean rimmed baking sheet near the stove. Do not drain fried chicken on paper towels if you want the crispiest crust; a rack lets air circulate and keeps the bottom from steaming.

Step 6: Fry the chicken in batches

Working in 2 batches, carefully lower 4 pieces of chicken into the oil, skin-side down when possible. The oil temperature will drop; adjust the heat as needed to keep it between 315°F and 335°F. Fry for 12 to 16 minutes per batch, turning the pieces every 3 to 4 minutes, until the crust is deep golden, crisp, and the thickest part of each piece registers 175°F on an instant-read thermometer.

Transfer the fried chicken to the clean wire rack. If using the oven, keep the first batch in the 200°F oven while you fry the second batch. Let the oil return to 325°F before adding the next batch. Avoid crowding the pot, because too many pieces at once will cool the oil and make the crust greasy instead of crisp.

Step 7: Brush with lemon peri-peri butter and serve

In a small bowl, stir together the melted butter, lemon juice, honey, hot sauce, and smoked paprika. While the chicken is still hot, brush a light layer over the top of each piece. Use a light hand so the crust stays crisp while still picking up that glossy, citrusy, spicy finish.

Sprinkle with chopped parsley and serve immediately with lemon wedges. For the best bite, squeeze a little fresh lemon over the chicken right at the table.

Pro Tips

• Use a thermometer for the oil and the chicken: Oil temperature matters for crunch, and internal temperature matters for juicy, safely cooked chicken. Aim for 315°F to 335°F while frying and 175°F for thighs and drumsticks.
• Keep the heat approachable: This recipe uses 3/4 teaspoon cayenne in the marinade and 1/2 teaspoon in the dredge for a warm but not punishing spice level. For milder chicken, reduce each amount by half.
• Do not skip the dredge rest: That 15-minute rest helps the coating bond to the chicken, giving you a sturdier, crunchier crust.
• Brush, do not soak: The lemon peri-peri butter is meant to add shine and flavor. Too much sauce can soften the crust, so serve extra on the side if you want more.
• Fry similar pieces together: If some pieces are much larger than others, fry thighs with thighs and drumsticks with drumsticks so they finish at the same time.

Variations

• Milder peri-peri chicken: Use 1/4 teaspoon cayenne in the marinade and 1/4 teaspoon in the dredge. Keep the smoked paprika, lemon, and garlic the same so the flavor still feels bold.
• Extra-spicy peri-peri chicken: Increase the cayenne to 1 1/4 teaspoons in the marinade and 3/4 teaspoon in the dredge, and add 1 finely minced red Fresno chili or bird’s eye chili to the marinade.
• Boneless fried chicken: Use 2 pounds boneless, skinless chicken thighs. Marinate for 2 to 6 hours, fry at 350°F for 5 to 7 minutes, and cook to an internal temperature of 165°F.

Storage & Make-Ahead

Make-ahead: The chicken can marinate up to 12 hours in advance. The dredge can be mixed 2 days ahead and stored in an airtight container at room temperature. For the best crust, dredge the chicken only 15 to 25 minutes before frying.

Storage: Refrigerate leftover fried chicken in an airtight container for up to 3 days. To keep it crisp, place the chicken on a wire rack set over a baking sheet and reheat in a 375°F oven for 15 to 20 minutes, or until heated through to 165°F. An air fryer also works well at 350°F for 8 to 10 minutes. Avoid microwaving if possible, as it softens the coating.

Nutrition (per serving)

Calories: 790 kcal | Carbs: 39g | Protein: 48g | Fat: 50g | Saturated Fat: 12g | Fiber: 2g | Sugar: 4g | Sodium: 1480mg | Cholesterol: 205mg