Chef Edward Lee’s Dirty Fried Chicken


The addictively sticky glaze on this chicken gets its red hue from gochujang, a Korean chili paste that you can find on the international aisle of most major grocery stores or in Asian markets.

Dirty Fried Chicken
Makes 4 to 6 servings
  • 5 teaspoons kosher salt, divided
  • 2½ teaspoons ground black pepper, divided
  • 3 bone-in skin-on chicken thighs
  • 3 bone-in skin-on chicken drumsticks
  • 2 cups whole buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • Vegetable oil, for frying
  • Dirty Sauce (recipe follows)
  • Garnish: crumbled blue cheese, fresh parsley
  1. Sprinkle 4 teaspoons salt and 2 teaspoons pepper all over chicken pieces; cover and refrigerate for 2 hours.
  2. Pour buttermilk into a shallow bowl. In a separate shallow bowl, whisk together flour, paprika, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper. Dip each chicken piece in buttermilk, letting excess drip off; dredge in flour mixture, and transfer to a plate. Let chicken stand at room temperature for 15 minutes. (The floured surface will turn a little soft.)
  3. In a large cast-iron skillet, pour vegetable oil to fill halfway, and heat over medium heat until a deep-fry thermometer registers 365°. Fry chicken pieces in batches, turning frequently, until browned and a meat thermometer inserted in thickest part of chicken registers 165°, 12 to 14 minutes. (Adjust heat as needed to maintain temperature at 350° to 365°.)
  4. Remove chicken using tongs, and let drain on paper towels. Toss hot chicken in Dirty Sauce to coat. Garnish with blue cheese and parsley, if desired.

Dirty Sauce
  • ½ cup gochujang (fermented Korean chili paste)
  • ¼ cup apple juice
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons honey
  1. In a small bowl, whisk together all ingredients.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.