Photography: Chris Court / Styling: Donna Hay
This double‑spiced fried chicken from Donna Hay is the kind of dish that turns an ordinary day into something unforgettable. Toasted Sichuan peppercorns, chilli and aromatics create a bold, fragrant marinade that works its magic overnight, ensuring every piece of chicken is deeply seasoned and irresistibly tender. Come cooking time, all that’s left to do is coat, fry and enjoy the golden, crunchy payoff. Served with a zesty lime mayo, fresh herbs, chilli and plenty of tangy lime, this dangerously good fried chicken delivers big flavour with minimal fuss – perfect after a sun‑soaked day or whenever cravings strike.
For more chicken dishes, try this peri peri chicken, chicken soba noodle salad or crumbed chicken tacos. Read more about one of Australia’s favourite cooks in our interview with Donna Hay.
Ingredients
Method
Place the peppercorns in a small frying pan over medium heat and toast for 2–3 minutes or until fragrant. Place the peppercorns and chilli powder in a small food processor and process until very finely chopped. Remove ½ teaspoon of the peppercorn mix and set aside.
Add the garlic and ginger to the food processor and process until chopped. Add the sugar, soy, vinegar and ¼ cup (60ml) water and process to combine.
Place the chicken in a large non-reactive bowl, add the peppercorn mixture and mix to combine (see cook’s note). Cover and allow to marinate in the fridge for 6 hours or overnight.
Fill a large saucepan with 6cm of oil and place over medium heat until the temperature reaches 175°C on a deep-frying thermometer.
While the oil is heating, combine the rice flour and baking powder. Add to the chicken and mix to combine, adding enough extra water to create a thick batter.
In batches, deep-fry the chicken for 7 minutes or until golden and cooked through. Drain on absorbent kitchen paper.
To make the lime mayo, combine the mayonnaise and lime juice.
Place the chicken onto a serving platter. Combine the salt and reserved peppercorn mix and sprinkle over. Serve with the lime mayo, coriander, lime wedges and chilli.
Cook’s note
You can use a non-reactive bowl made from glass or stainless steel.
“I like to start preparing this dangerously good fried chicken the night before, so all that’s left to do after a perfect beach day is a quick coating and cook up!”
Donna Hay
This is an edited extract from ‘Sunshine, Lemons and Sea Salt’ by Donna Hay, with photography by Chris Court and Con Poulos, published by 4th Estate, $55.
Be the first to read this story by subscribing to Home Beautiful magazine.
