Step-by-Step Instructions

1. 1.Prepare the Chicken

   Cut a whole chicken into 10 pieces, suitable for country-style fried chicken.

2. 2.Make the Buttermilk Marinade

   In a bowl, combine buttermilk, flour, salt, sugar, mustard, and other spices. Whisk until the mixture forms a thick, goopy paste.

3. 3.Marinate the Chicken

   Place the chicken pieces into the buttermilk marinade, ensuring they are fully coated. Cover and refrigerate for 12 to 24 hours.

4. 4.Prepare the Chili Spice Mix

   In a pan, toast roasted chilies and Sichuan peppercorns until fragrant. Blend the toasted spices until they form a fine, dust-like powder. Add salt, rice vinegar powder, and sugar to the blended spices and mix well.

5. 5.Prepare the Duck Fat Chili Oil

   In a saucepan, heat duck fat. Once melted, add the prepared chili spice mix and stir to combine, creating a flavorful chili oil.

6. 6.Prepare the Dredge

   In a bowl, combine all-purpose flour, corn starch, sugar, and EverCrisp breader & batter boost. Mix thoroughly.

7. 7.Dredge the Chicken

   Remove the marinated chicken from the refrigerator. Coat each piece thoroughly in the dredge mixture, ensuring an even layer.

8. 8.First Fry

   Heat frying oil to 350°F (177°C). Carefully add the dredged chicken pieces to the hot oil. The temperature should drop to 325°F (163°C), which is the desired temperature for frying. Fry the chicken in batches: 8 minutes for breasts, 5 minutes for wings, and 9 minutes for drumsticks. Remove the chicken and let it rest on a wire rack.

9. 9.Second Fry

   After the chicken has rested, fry it a second time for about 3 minutes until deeply golden brown and extra crispy.

10. 10.Coat with Chili Oil and Serve

    Immediately after the second fry, dunk each piece of hot fried chicken into the prepared duck fat chili oil, ensuring it's fully coated. Serve the chili fried chicken hot, optionally with a green dipping sauce.