Szechuan-Spiced Fried Chicken


This bird (soaked in buttermilk and dredged in flour) starts out like “classic” southern fried chicken, but takes a turn at the end with a dusting of chile and Szechuan peppercorns. Combined, the heat of the chiles and tingling of the peppercorns makes this chicken kind of hard to put down.

Makes: 4 servings
Time: 1 hour, plus time for brining


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