Crunchy fried chicken brushed with a fiery Olé Reaper spice oil, served on white bread with pickles. Nashville-style, Kiwi-made.
Serves: 4 | Prep: 20 min + 2 hr marinating | Cook: 20 min
Heat warning: Olé Reaper is made with Carolina Reaper, one of the world's hottest chillies. Start with less than the recipe says and add more to taste.
Ingredients
- 8 boneless chicken thighs
- 1 cup buttermilk
- 1½ tsp salt
- 1½ cups plain flour
- 1 tsp each garlic powder and smoked paprika
- Oil, for frying
- ¼ cup of the hot frying oil (for the spice oil)
- 1 tbsp brown sugar
- 1 tsp cayenne pepper
- 1–2 tsp The Flavorsmith Olé Carolina Reaper Sriracha
- White bread and dill pickles, to serve
Method
- Marinate the chicken in buttermilk and 1 tsp salt for at least 2 hours.
- Mix the flour, garlic powder, paprika and ½ tsp salt. Dredge the chicken, pressing firmly.
- Heat 3 cm of oil to 170°C. Fry the chicken 6–7 minutes each side, until crisp and cooked through (75°C inside). Drain on a rack.
- Carefully ladle ¼ cup of the hot oil into a heatproof bowl. Whisk in the sugar, cayenne and 1 tsp Olé Reaper.
- Brush the spice oil over the hot chicken. Serve on white bread with pickles.
Chef's tip: The white bread soaks up the spicy oil — it's part of the dish, not just a plate.