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Guga's Spicy Butter-Fried Chicken
A unique and incredibly flavorful fried chicken that uses a custom-made 'spicy butter of heaven' for both marinating and deep frying. It's described as a superior alternative to Nashville hot chicken, featuring butterflied drumsticks for maximum flavor infusion.
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Ingredients
- 8 Chicken drumsticks (Butterflied to increase surface area)
- 2 cup Clarified butter (Guga uses 'the most expensive butter in the world' (likely high-quality ghee or clarified butter for high-heat frying))
- Dried chili flakes and spices (A mix of spices for the 'butter of heaven' (visuals suggest chili flakes, paprika, and garlic powder))
- Marinade (A complex liquid marinade including spices and aromatics)
- 1 cup Cornstarch (For dredging the chicken)
Steps
- 1
Prepare the 'spicy butter of heaven' by placing a mixture of dried chili flakes and spices into a heat-proof pan or bowl.
- 2
Heat the clarified butter in a separate pan until it reaches 350°F (175°C).
- 3
Carefully pour the hot butter directly over the spices. Mix well to combine and let the flavors infuse.
- 4
Strain the mixture through a fine-mesh sieve to remove the solids, leaving you with a clear, spicy infused butter.
- 5
Butterfly the chicken drumsticks by cutting them open to lay flat, which allows for better flavor infusion and even cooking.
- 6
Place the butterflied chicken in the marinade and let it marinate for at least 24 hours in the refrigerator.
- 7
After marinating, coat each piece of chicken thoroughly with cornstarch, shaking off any excess.
- 8
Reheat the infused 'spicy butter of heaven' to 350°F (175°C) in a deep pot or fryer.
- 9
Deep fry the chicken drumsticks in the spicy butter until golden brown, crispy, and cooked through to an internal temperature of 165°F.
Notes
The recipe emphasizes using clarified butter (ghee) because it has a high smoke point suitable for deep frying at 350°F. Butterflying the drumsticks is a key technique for the texture and flavor Guga describes.
Nutrition per serving
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