Lemongrass Chili Crunch Fried Chicken
Crispy Lemongrass Chili Crunch Fried Chicken delivers bold, savory heat with aromatic citrus notes, perfectly paired with salted potato chips and a cool, creamy homemade buttermilk ranch on the side. This crave-worthy fried chicken recipe balances spicy chili crunch, fresh lemongrass flavor, and classic comfort for an irresistible meal.
Why is my fried chicken not crispy?
Usually the oil isn’t hot enough (aim for 325–350°F / 165–175°C), the chicken is overcrowded, or the coating has too much moisture. Let dredged chicken rest a few minutes before frying so the coating adheres.
What’s the best oil for frying chicken?
Use a neutral, high–smoke point oil like olive oil, peanut, canola, vegetable, or sunflower oil.
Should I use bone-in or boneless chicken?
Bone-in stays juicier and has more flavor, while boneless cooks faster and is easier to eat. Both work well—just adjust frying time.
Why do I soak chicken in buttermilk?
Buttermilk tenderizes the meat, adds flavor, and helps the coating stick. A soak of 2–24 hours is ideal.
How long should I fry chicken?
- Bone-in pieces: 12–15 minutes
- Boneless pieces: 6–8 minutes
Chicken is done at an internal temperature of 165°F / 74°C.
How do I keep the coating from falling off?
Pat the chicken dry, press the flour mixture firmly onto the meat, and let the coated chicken rest before frying. Avoid moving it too much in the oil.
Can I reuse frying oil?
Yes—strain it once cooled and store it sealed in the fridge. Discard if it smells rancid or looks dark and foamy.
Why is my chicken greasy?
The oil temperature is too low or the chicken was added cold. Let chicken come closer to room temperature before frying and maintain proper heat.
Cook with me!
Lemongrass Chili Crunch Fried Chicken
Ingredients
For the Lemongrass Chili Crunch Fried Chicken:
- 1 1/2 lbs. Chicken Tenders boneless and skinless
- 2 cups Buttermilk
- 2" Fresh Ginger peeled and sliced
- 3-4 Lemongrass Stalks or 2 tbsp. lemongrass paste
- 1 tbsp. Chili Crisp Oil
- 1 tsp. Sea Salt
- 2 1/2 cups Flour
- 1/4 cup Cornstarch
- 1 tbsp. Garlic Powder
- 1 tbsp. Paprika
- 1 tsp. Salt
- Frying Oil
- Scallions for garnishing
For the Buttermilk Ranch:
- 1/2 cup Buttermilk
- 1/2 cup Mayo
- 1/2 cup Sour Cream
- 1 tbsp. Fresh Dill chopped
- 1 tbsp. Fresh Chives chopped
- 1 tbsp. Lemon Juice
- 1 tsp. Dried Parsley
- 1/2 tsp. Garlic Powder
- 1/4 tsp. Onion Powder
- 1/4 tsp. Salt
- 1/4 tsp. Black Pepper
Instructions
To Marinate the Chicken Tenders:
- Bruise the lemongrass stalks by pressing down hard so it cracks using the flat surface of a knife. If there’s an hard outer shell, remove it. Slice into 3-4 large chunks. Add to a large bowl.
- Add the buttermilk, sliced ginger, salt, and chili crisp oil to the bowl. Mix to combine.
- Add the chicken tenders so they’re fully submerged. Cover to marinate in the fridge for at least 4 hours to overnight.
- In a large bowl, combine the remaining fry ingredients: flour, cornstarch, garlic powder, paprika, and salt. Mix well.
- Bring a large skillet of olive oil to 375F, until glistening and hot.
- Working on chicken tender at a time, remove from the buttermilk mixture and place into the flour mixture. Make sure no lemongrass stalks sticks to the chicken tenders. Dredge the chicken in the flour mixture, then dredge back into the buttermilk. Dredge once more in the flour, shaking off any excess flour. Place on a large plate. Repeat with remaining chicken.
- Working in small batches to not overcrowd the skillet, fry in the hot oil for 6-8 minutes, flipping occasionally, until deeply golden brown.
- Remove with a slotted spoon to a paper towel lined plate to drain excess oil.
- Garnish with chopped scallions to enjoy warm with the homemade buttermilk ranch!
To Make the Buttermilk Ranch:
- Combine all ingredients in a bowl. Mix until smooth.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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