Jolli Spic Recipe

Trim excess fat from the chicken thighs but leave skin intact. Pat dry with paper towels.

In a large bowl, combine buttermilk, 2 tbs hot sauce, 1.5 tsp salt and 3/4 tsp black pepper. Stir to combine.

Submerge the chicken in the marinade, cover, and refrigerate for at least 4 hours or overnight for best flavor and tenderness.

In a shallow bowl or wide tray, whisk together 2 cups flour, 1/2 cup cornstarch, smoked paprika, sweet paprika, cayenne, garlic powder, onion powder, dry mustard, dried oregano, 2 tsp salt, 1 tsp black pepper and 1 tsp baking powder until evenly combined.

Taste a pinch of the dry mix (optional) to confirm seasoning — it should be noticeably seasoned since it will coat the chicken.

In a medium bowl, whisk the 1/2 cup flour, cold water and the egg until smooth. The mixture should be slightly thick but pourable; add a tablespoon of water if too thick.

Dredging

Remove one piece of chicken from the buttermilk, letting excess drip off. Dredge the chicken in the dry spice-flour mixture, then dip it into the wet dredge, and return it to the dry mixture for a second heavy coating. Press the dry mix onto the skin to form an even crust. Place coated pieces on a wire rack and rest for 10–15 minutes to let the coating adhere.

Heat oil in a deep heavy-bottomed pot or deep fryer to 175°C (350°F). Use a thermometer — maintaining temperature is important for crispness.

Fry the chicken in batches (do not overcrowd) for 12–16 minutes per batch, turning once halfway through, until the internal temperature reaches 74°C (165°F) and the crust is deep golden and crisp. Adjust time for larger pieces.

Transfer fried chicken to a wire rack set over a baking sheet to drain while you finish remaining pieces.

While chicken fries, make the glaze: in a small saucepan over medium-low heat, melt 3 tbs butter. Add minced garlic and cook 20–30 seconds until fragrant (do not brown).

Stir in 2 tbs honey, 3 tbs hot sauce, 1 tbs soy sauce, 1 tsp apple cider vinegar and 1/2 tsp red pepper flakes. Simmer gently for 1–2 minutes to meld flavors.

If the sauce is too thick, whisk in up to 2 tbs water to reach a syrupy, pourable consistency. Taste and adjust: add more hot sauce for heat, honey for sweetness, or vinegar for tang.

Place fried chicken in a large bowl or on a tray. Using a brush or by gently tossing, coat each piece with the hot Jolli SPIC glaze so the crust becomes shiny and richly flavored. Work quickly so the coating stays crisp.

Sprinkle chopped parsley over the glazed chicken and serve immediately with lemon wedges on the side for brightening, if desired.

Leftovers can be stored in the refrigerator in an airtight container for up to 2 days. Reheat in a 200°C (400°F) oven on a rack until crisp and warmed through.