Peri Peri Butterflied Fried Chicken

Peri Peri Butterflied Fried Chicken is crispy, golden-fried chicken marinated in buttermilk and homemade peri peri sauce, then finished with a glossy peri peri–butter glaze. It’s smoky, citrusy, and fiery with a tangy chili bite, balanced by rich butter and an extra-crunchy coating that stays craggy and crisp in every bite.

Ingredients

Method

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Step 1

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For

4

M

I

Chicken Marinade

2

lb

Chicken thighs, or legs—see butterflying note below

2

cup

Buttermilk

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Notes

Start with 12 chilies for medium heat, go up from there. If your blender struggles, add 1–2 tbsp water or more vinegar to get it moving. The goal is an even thickness so it fries evenly and stays juicy. Longer marinade = more flavor inside the chicken. Let fried chicken rest on a rack (not paper towels) to keep it crispy. If the peri peri is extremely spicy, use less chili and add the honey. Save extra peri peri sauce as a dip or drizzle for fries. Optional serving ideas: lemon wedges, pickles, slaw, fries, or rice.

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