You won’t miss the turkey while you’re eating crispy hot n’ spicy chicken that’s still bursting with festive flavors that keep it feeling like turkey day. Your family will thank you for not making them eat a roasted bird this year.
Scroll down for the recipe
1 whole chicken, 8 pieces, skin on
2 cups of buttermilk
½ cup brown sugar
3 Tbsp sambal oelek (can replace with chili garlic sauce or sriracha)
1 Tbsp salt
1 1/2 cups flour
½ cup cornstarch
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp smoked paprika
1 tsp salt
Lots of black pepper
Hot Cranberry Glaze
½ cup canned cranberry sauce
¼ cup rice vinegar
2 Tbsp sambal oelek (can replace with chili garlic sauce or sriracha)
3-4 Tbsp honey
1 Tbsp soy sauce
½ Tbsp smoked paprika
2 tsp garlic powder
Necessary Knick Knacks
Gallon sized ziplock bag
Wire cooling rack
Shallow baking dish or pie pan
Deep cast iron or heavy bottom pot
In a gallon ziplock bag or large, shallow tupperware, add all of the brining ingredients (other than chicken). Mix well, then add the chicken pieces. Let this brine for at least 4 hours or overnight. Don’t let it brine for longer than 24 hours. The chicken could begin to deteriorate from the acidity.
When you’re ready to fry, take out your brined chicken and let it sit out at room temp for 30 min before frying. You can prepare the dredging flour and cranberry glaze while the chicken comes to room temp.
Combine and whisk the dredging ingredients in a shallow pan (pie pan or small baking dish).
In a small pot, combine cranberry glaze ingredients plus 2 Tbsp of water and bring to a boil. Let simmer for 3 minutes on low, then set aside and remove from heat until you’re ready to glaze.
Fill your frying pot to a height of 2-3 inches of canola/vegetable oil. Set to medium heat. To know if the oil is ready, test a small tidbit of chicken to see if it immediately starts bubbling. Or check with a thermometer; the oil should register 350 degrees F and remain around that temperature while frying.
To prepare the chicken: 1. take a piece of chicken and let the excess buttermilk brine drip off. 2. Place the chicken flat down in the dredging mix and cover it with flour. Dredge both sides of the chicken then shake off excess flour. 3. Place ONE side of the dredged chicken back into the brine then quickly return back to the dredge to recoat in flour. Got that? Flour. Brine. Flour. Double dipped.
Once again, shake off excess flour and place chicken into the oil. Let one side fry for 2-3 minutes, or until golden brown. Using tongs, flip and fry the second side for another 5 minutes. Keep turning until both sides are evenly cooked. Drumsticks will take the longest. Breast pieces will take the least time. Remove fried chicken from the oil and let cool on a wire rack (to prevent the chicken from steaming onto itself and getting soggy).
Once they’re all fried, you’re ready to glaze the chicken in hot cran sauce! Serve immediately after glazing for utmost crispiness.
Sriracha or hot sauce will do. But if you use hot sauce, feel free to skip the vinegar in the cranberry glaze.
Direct any questions or comments you have to my instagram at: @reeniekarim