Crispy Chili Crisp Fried Chicken

Imperial June 23, 2026June 23, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 25 minutes, plus 2 hours marinating
Cook Time: 30 minutes
Total Time: 2 hours 55 minutes

Quick Ingredients

Chicken: 2 lb bone-in, skin-on chicken thighs and drumsticks
Marinade: 1 cup buttermilk, 1 tbsp soy sauce, 1 tbsp chili crisp oil, 1 tsp kosher salt, 1 tsp garlic powder, 1/2 tsp black pepper
Dredge: 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 1/2 tsp kosher salt, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp white pepper, 1/4 tsp cayenne
Frying: 6 cups neutral oil, such as peanut, canola, or vegetable oil
Chili crisp toss: 1/3 cup chili crisp, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp toasted sesame oil, 2 garlic cloves minced, 1 tbsp sesame seeds, 2 scallions sliced

Do This

1. Marinate chicken in buttermilk, soy sauce, chili crisp oil, salt, garlic powder, and pepper for 2 hours.
2. Mix flour, cornstarch, baking powder, salt, and spices in a wide bowl.
3. Dredge chicken, rest 10 minutes, then dredge again for extra craggy crunch.
4. Fry at 325°F until golden and the thickest pieces reach 170°F to 175°F, about 12 to 16 minutes total per batch.
5. Stir together chili crisp, honey, soy sauce, rice vinegar, sesame oil, garlic, sesame seeds, and scallions.
6. Toss hot fried chicken with chili crisp mixture, garnish, and serve immediately.

Why You’ll Love This Recipe

Big flavor in every bite: Chili crisp brings savory heat, fried garlic, sesame, chile flakes, and crunchy aromatics.
Ultra-crispy coating: A flour-cornstarch dredge creates a light, rugged crust that holds onto the spicy oil beautifully.
Balanced, not just spicy: Honey, soy sauce, rice vinegar, and sesame oil make the finish glossy, tangy, savory, and aromatic.
Home-cook friendly: Clear oil temperatures, resting times, and doneness cues help you fry with confidence.

Grocery List

Produce: 2 garlic cloves, 2 scallions, optional cilantro, optional lime wedges
Dairy: 1 cup buttermilk
Pantry: All-purpose flour, cornstarch, baking powder, kosher salt, black pepper, white pepper, paprika, garlic powder, onion powder, cayenne pepper, soy sauce, chili crisp, honey, rice vinegar, toasted sesame oil, sesame seeds, neutral frying oil
Meat: 2 lb bone-in, skin-on chicken thighs and drumsticks

Full Ingredients

For the Chicken and Marinade

2 lb bone-in, skin-on chicken pieces, preferably a mix of thighs and drumsticks, patted dry
1 cup buttermilk
1 tablespoon soy sauce
1 tablespoon chili crisp oil, skimmed from the top of the jar
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper

For the Crispy Dredge

1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground white pepper
1/4 teaspoon cayenne pepper, or 1/2 teaspoon for hotter chicken
3 tablespoons marinade liquid, added to the dredge for extra craggy texture

For Frying

6 cups neutral high-heat oil, such as peanut, canola, vegetable, or rice bran oil

For the Chili Crisp Garlic Sesame Toss

1/3 cup chili crisp, including both oil and crunchy bits
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
2 garlic cloves, finely minced
1 tablespoon toasted sesame seeds
2 scallions, thinly sliced, divided

For Serving

1 tablespoon extra chili crisp crunchy bits, optional
1 tablespoon chopped cilantro, optional
Lime wedges, optional
Steamed jasmine rice, pickled cucumbers, or a simple cabbage slaw, optional

Crispy Chili Crisp Fried Chicken – Closeup

Step-by-Step Instructions

Step 1: Marinate the chicken

In a large bowl, whisk together 1 cup buttermilk, 1 tablespoon soy sauce, 1 tablespoon chili crisp oil, 1 teaspoon kosher salt, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper. Add the chicken pieces and turn them until well coated. Cover and refrigerate for at least 2 hours, or up to 12 hours for deeper flavor.

For the most even cooking, remove the chicken from the refrigerator 25 minutes before dredging. This takes off the chill without leaving it out too long.

Step 2: Mix the seasoned dredge

In a wide shallow bowl or baking dish, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 1/2 teaspoons kosher salt, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon white pepper, and 1/4 teaspoon cayenne pepper.

Drizzle 3 tablespoons of the buttermilk marinade into the flour mixture. Rub it in with your fingers until the flour has tiny clumps and shaggy bits. These little clumps fry into the crunchy, craggy coating that makes this chicken especially good.

Step 3: Dredge the chicken

Lift one piece of chicken from the marinade, letting 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. Transfer the coated chicken to a wire rack set over a sheet pan. Repeat with all remaining pieces.

Let the dredged chicken rest for 10 minutes. This short rest hydrates the coating so it sticks better during frying. After resting, press each piece back into the dredge one more time for an extra-textured crust.

Step 4: Heat the oil

Pour 6 cups neutral oil into a heavy Dutch oven or deep, wide pot. The oil should be about 2 to 3 inches deep and should not fill the pot more than halfway. Heat over medium-high heat until the oil reaches 325°F on a deep-fry thermometer.

Line a sheet pan with a clean wire rack and place it near the stove. This gives the fried chicken a place to drain while staying crisp. Avoid paper towels if possible, as they can trap steam under the crust.

Step 5: Fry until deeply golden and fully cooked

Carefully lower 3 to 4 pieces of chicken into the hot oil, working in batches so the pot is not crowded. The oil temperature will drop after adding the chicken; adjust the heat as needed to keep it between 300°F and 325°F during cooking.

Fry drumsticks for 10 to 13 minutes and thighs for 13 to 16 minutes, turning every 3 to 4 minutes, until the crust is deep golden brown and crisp. The thickest part of the chicken should register 170°F to 175°F on an instant-read thermometer. Transfer fried chicken to the wire rack and let the oil return to 325°F before frying the next batch.

Step 6: Make the chili crisp garlic sesame toss

While the last batch fries, make the finishing mixture. In a large heatproof bowl, stir together 1/3 cup chili crisp, 2 tablespoons honey, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 2 teaspoons toasted sesame oil, 2 finely minced garlic cloves, 1 tablespoon toasted sesame seeds, and half of the sliced scallions.

If your chili crisp is very thick, place the bowl near the warm stove for 1 to 2 minutes or microwave the mixture for 10 to 15 seconds, just until loosened. It should be glossy and spoonable, not hot enough to cook the garlic aggressively.

Step 7: Toss the hot chicken with chili crisp

When all the chicken is fried, let it rest for 3 minutes so the crust settles but is still hot. Add the chicken to the bowl with the chili crisp mixture and gently toss with tongs, spooning the oil and crunchy bits over every piece. Work gently so you coat the crust without knocking off the crispy ridges.

For the best texture, toss just before serving. The coating will be glossy, crackly, spicy, savory, and loaded with little crunchy garlic-chile-sesame bits.

Step 8: Garnish and serve

Transfer the chili crisp fried chicken to a platter. Spoon any remaining chili crisp bits from the bowl over the top. Finish with the remaining sliced scallions, optional cilantro, and a light sprinkle of extra toasted sesame seeds if desired.

Serve immediately with lime wedges, steamed jasmine rice, pickled cucumbers, or a crisp cabbage slaw. The richness of the fried chicken loves something fresh, tangy, or cool on the side.

Pro Tips

Use a thermometer for the oil: The sweet spot is 300°F to 325°F while frying. Too cool and the coating gets greasy; too hot and the crust browns before the chicken cooks through.
Do not skip the rest after dredging: Ten minutes helps the flour coating hydrate and cling to the chicken, giving you a sturdier crust.
Keep the chili crisp toss glossy, not watery: Use both the oil and crunchy sediment from the jar. Stir well before measuring.
Toss right before serving: Chili crisp oil keeps the crust exciting and flavorful, but the chicken is at its crunchiest right after tossing.
Choose chicken pieces of similar size: This helps the batch cook evenly. If using very large thighs, plan on the longer end of the cook time.

Variations

Boneless chili crisp chicken bites: Use 1 1/2 lb boneless skinless chicken thighs cut into 2-inch pieces. Marinate 1 hour, dredge as written, and fry at 350°F for 4 to 6 minutes, until the chicken reaches 165°F.
Extra-garlic version: Add 1 teaspoon grated fresh garlic to the marinade and finish the tossed chicken with 1 tablespoon crispy fried garlic.
Sweeter spicy glaze: Increase the honey to 3 tablespoons and add 1 teaspoon finely grated ginger to the chili crisp toss for a sticky, aromatic finish.

Storage & Make-Ahead

Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. The crust will soften as it sits, but the flavor will remain bold and savory.

Reheating: For the best texture, reheat on a wire rack set over a sheet pan in a 375°F oven for 12 to 18 minutes, or until hot throughout. An air fryer also works well at 350°F for 6 to 10 minutes. Avoid microwaving if you want to preserve crispness.

Make-ahead: The chicken can marinate up to 12 hours in advance. The dredge can be mixed 1 day ahead and stored covered at room temperature. The chili crisp toss can be stirred together up to 1 day ahead and refrigerated; bring it to room temperature and stir well before using. For the crispiest results, dredge and fry the chicken shortly before serving.

Nutrition (per serving)