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4 cups (1 L) buttermilk
1 cup (250 mL) hot sauce, such as Tabasco
10 bone-in, skin-on chicken thighs
10 chicken drumsticks
2 qts (2 L) vegetable oil, for frying
3 cups (750 mL) Central Asian fried split red lentils*, in a hotel pan
6 eggs, whisked
3 cups (750 mL) lentil flour (or all-purpose flour)
*To make Central Asian spice seasoning: 2 parts ground cumin seed 1 part cracked Szechuan peppercorns 2 parts chili flakes, Szechuan if possible 2 parts black peppercorns 1 part sea salt 1 part ginger powder 1 part garlic powder 1 part chili powder, preferably Asian • Lightly toast cumin seed and Szechuan peppercorns over medium heat until fragrant. Stir together with the rest of the ingredients and store in a sealed container.
*To make the seasoned fried split lentils: 1 part central Asian inspired seasoning 3 parts Fried Split Red Lentils (place cooked lentils into a deep fryer for 2-3 minutes, constantly stirring with a whisk in a china cap, then dump out onto a paper-towel lined sheet pan) 1 part chives 1 part toasted black sesame seed ½ part dried Asian chilis, soaked, thinly sliced ¼ part orange zest • Mix warm fried lentils with the remainder of the ingredients
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