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Calabrian-Style Hot Chicken

Can you take the heat? Using fiery Calabrian Chili Peppers, Chili Pepper Oil, and spices, our hot chicken will put your taste buds to the test. Topped with a drizzle of homemade hot honey sauce, this Calabria-style hot chicken will keep you coming back for more.

Calabrian Chicken Served on a plate

  • Prep Time

    25min

  • Cook Time

    1hrs

  • Total Time

    1hr 25min

  • Serving Size

    4-6

  • Category Title Dinner

  • Cuisine Type American

  • Level Simple

Recipe By: Delallo

Ingredients

Directions

  • In a large bowl, add the chicken and sprinkle both sides with salt and pepper.
  • In a medium bowl, whisk together the buttermilk, peppers, oil, paprika, garlic powder, and onion powder until combined. Pour the mixture over the chicken. Cover with plastic wrap and transfer to the refrigerator to marinate for at least 1 hour, but preferably overnight.
  • In a shallow dish, whisk the egg and oil together. Place the flour and panko breadcrumbs into 2 separate shallow dishes.
  • Working with 1 piece at a time, dredge chicken in flour, shaking off excess. Then dip in egg mixture, letting excess drip back into the bowl. Dredge in panko and place on a baking sheet.
  • Fit a Dutch oven with a thermometer and pour in oil about 3 inches high. Heat over medium-high heat until the thermometer registers 325°.
  • Working in 3 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until panko is deep golden brown and crisp. An instant-read thermometer inserted into thickest part of the chicken pieces should register 160° for white meat and 165° for dark. This should take about 15–18 minutes.
  • Transfer cooked chicken to a clean wire rack set inside a baking sheet. Let oil cool slightly.
  • Meanwhile, in a small sauce pan, heat honey, oil, and peppers over medium heat. Bring to a boil and then simmer for 10 minutes, stirring occasionally.
  • Drizzle sauce over chicken and serve.

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