Buttermilk Fried Chicken

There are some general attributes to a chili crisp condiment that make it so addictive. The combination of these traits is what makes it so addicting. There is a spicy element but also a subtle sweetness. A bold flavor with texture giving it the needed mouthfeel intensity. If we just get down to it that savory, spicy, and sweet combination is what gives it character. As versatile a condiment as it has become, it can easily be customizable to let you pick your own bold flavor combinations. 


The way I wrote this recipe, is more of a guideline to creating your own addicting condiment to enhance whatever you desire when cooking on the everyday. So what you will see are categories to the crisp. There is always an oil base, but the specific categories can change to your own preference and even availability.

TYPE CONDIMENT
SERVES 12
DIFFICULTY EASY
PREP TIME 5 MINUTES
COOK TIME 10 MINUTES
An array of spices and herbs on a marble surface, including ginger, star anise, cinnamon, nuts, and a saucepan with a seasoned mixture conveys culinary creativity.An array of spices and herbs on a marble surface, including ginger, star anise, cinnamon, nuts, and a saucepan with a seasoned mixture conveys culinary creativity.

Ingredients

Spice

  • Sichuan peppercorns
  • Dried chili flakes
  • Dried bird’s eye chilies
  • Gochutgaru (Korean chili flakes)
  • Thai bird’s eye chilies
  • Chipotle
  • Pasillas
  • Guajillo
  • Aleppo Pepper
  • Urfa Biber Chili

Aromatics

  • Ginger
  • Garlic fresh
  • Cumin
  • Coriander seed
  • Mustard seed
  • Fennel
  • Rosemary
  • Thyme
  • Lemongrass
  • Kaffir lime leaves
  • Galangal

Added Crunch

  • Fried Garlic
  • Fried Shallot
  • Peanuts
  • Soybeans
  • Sesame seeds
  • Toasted Pine Nuts
  • Pistachios
  • Fried Chickpeas
  • Cashews
  • Pepitas
  • Sunflower seeds

Savory/Umami

  • Doubanjiang
  • Shiitake mushroom
  • Dashi
  • Parmesan rind
  • Anchovy
  • Sundried tomato
  • Miso dark
  • Mushroom powder
  • MSG

Fragrance

  • Star Anise
  • Clove
  • Cinnamon
  • Saffron
  • Curry Leaves
  • Sesame oil
  • Lemon Zest
  • Basil
  • Orange peel
  • Sumac
  • Rosewater

Sweetness

  • Rock Sugar
  • Palm Sugar
  • Honey
  • Agave nectar
  • Tamarind
  • Date syrup
  • Brown sugar

Salt

  • Soy sauce
  • Miso paste
  • Salted fermented shrimp
  • Preserved lemon
  • Salt
  • Fish sauce

Directions

  1. Infuse the oil: In a 2.5 quart graphite saucier, combine your oil (1 1/2 cups of oil with optional tbsp of sesame oil if using) with the aromatics of choice. If using some of the fresh options like garlic or shallot, cook over medium low heat until they are golden brown but not burnt. Remove the solids from the oil using a slotted spoon. (if using fresh ingredients like garlic and ginger use roughly 6 cloves or garlic sliced, 1 inch piece of ginger, 2 shallots thinly sliced, or roughly 1 tsp of the variety of other dry ingredients. reserve to add later on too if desired.)
  2. Bloom the chili: In an All-Clad Stainless steel mixing bowl, combine your spice and added crunch elements. Carefully pour the hot oil (with the spices and other solids removed) over the chili crunch mix. It should sizzle. (Roughly 1/2 cup of chili flakes, 1 tsp of other spice of choice, and if using hotter chiles roughly add 1 dried birds eye chili to start before over spicing. For the crunch element start with 1/4 cup of choice, with adding 1 tsp at a time of other notes.)
  3. Season: At this time fold in your sweet, salt, umami, and fragrance elements. Fold in any other crispy bits you are adding too and let the mixture cool completely. (sample component here would be: For the fragrant element, you can start with 1 star anise, 1 small cinnamon stick, and a dried orange peel, for the salt and umami start with 1 tbsp of soy sauce, and a tsp of mush powder or msg. And for the sweet start with 1 tsp of brown sugar or honey.)
  4. Storage: After the mixture is cooled completely store in a jar in the fridge for up to one month time.
  5. Check out these 3 varieties we tried out. Use these to jump off into your own combination.

 

 

 

Pro Tip

The selections and measurements in this recipe are just a starting point—think of them as flexible guidelines rather than strict rules. That’s the beauty of crispy chili condiment: the formula can stay the same, but the flavors are entirely up to you. Whether you’ve got Thai chilies in your pantry, a handful of cashews, or a favorite spice from your travels, plug in what you love or what you have on hand. The magic happens when you start experimenting.

Make it sweet, smoky, extra spicy, or citrusy—there’s no wrong move here. Taste as you go, adjust amounts to your liking, and make it your own. And when you land on something amazing? Share your mix—we’d love to see what you come up with.

 

Smiling man in a kitchen setting, wearing a black "All-Clad" apron. Pots on the stove, with herbs and tomatoes in the foreground. Bright and inviting atmosphere.Smiling man in a kitchen setting, wearing a black "All-Clad" apron. Pots on the stove, with herbs and tomatoes in the foreground. Bright and inviting atmosphere.

RECIPE BY

All-Clad Resident Chef Derek Finocchiaro

All-Clad’s Resident Chef Derek has been working with flavors and fragrance for his entire career. Finding a path from perfumery to food, Derek competed on numerous amateur cooking shows which led him to the All-Clad Test kitchen. Here he excels in creating new recipes, blogs, video demos, and food photography for our consumers.