Serves: 4

Time: 12 - 24 hours

Active Time: 1 hour


1 chicken, cut into 10 frying pieces (2 legs, 2 thighs, 2 wings, 2 breasts, cut in 1/2)

1 1/4 c buttermilk, divided 

1/2 c This Little Goat Went to Hong Kong Sauce, divided

1 tbsp sriracha

2 c flour

2 tsp baking powder

2 tsp salt

1 tbsp This Little Goat Went to Grilltown Spice Mix

Oil for frying

Whisk together 1 c buttermilk, 1/4 c Hong Kong Sauce, and sriracha.  Place in ziplock bag with chicken and close, trying to push all air out.  Marinate overnight.  

In 8" x 8" cake pan, whisk together flour, remaining buttermilk and Hong Kong Sauce, baking powder, salt and 2 tsp Grilltown Spice.  Working with 2-3 pieces at a time transfer chicken from marinade to flour mix and make sure it is very well coated, reserve flour.  Lay pieces on cooling rack on sheet tray and allow to rest in the fridge for at least 30 minutes (this can be done 2 hours in advance.)

Heat oil to 375 F.  Preheat oven to 200 F, and place a clean cooling rack on sheet tray on middle shelf.  

Toss chicken in reserved flour, add to oil 3 or 4 pieces at a time and cook until white meat registers 170 F and dark meat 165 F on instant read thermometer.  Transfer to oven to keep war, while cooking off remaining chicken.  

Sprinkle with remaining Grilltown Spice and serve immediately.