The Talk: Edward Lee Dirty Fried Chicken Recipe

The Talk: Edward Lee

Chef Edward Lee put a mouthwatering Southern twist on a classic favorite when he came to The Talk kitchen with his Dirty Fried Chicken recipe. What’s for dessert? I’m glad you asked. It is a beautiful Hummingbird Cake.

For more great ideas from Chef Lee, get his Braised Bacon Rice Cakes or make a pitcher of Bourbon Sweet Tea.

The Talk: Edward Lee Dirty Fried Chicken Recipe Ingredients

This recipe replaces the final breadcrumb step in the breading process. Instead, you are seasoning the chicken before bathing it in flour and the egg wash. It may just remind you of buffalo wings.

• 3 Eggs
• 3 dashes Hot Sauce
• 1 tsp Pepper
• 1/3 cup Water
• 2 cups Self-Rising Flour
• 2 Chicken Thighs
• 1 tsp Garlic Powder
• 2 Chicken Drumsticks
• 1 tsp Black Pepper
• 1/2 tsp Smoked Paprika
• 1/4 cup Salt

Chili Sauce Ingredients

• 1/2 cup Gochujang Paste
• 1/4 cup Honey
• 1/8 cup Ketchup
• 2 tsp Fish Sauce
• 1 tsp minced Garlic
• 3 tbsp Butter
• 1/4 cup Water
• 1/8 cup Valentina Hot Sauce
• 1 1/2 tbsp Lemon Juice
• 2 tsp Worcestershire Sauce
• 1 tsp minced Ginger

For Garnish

• 1/2 cup Blue Cheese crumbles
• chopped Parsley

Edward Lee: The Talk Dirty Fried Chicken Recipe Directions

1. Beat eggs and hot sauce with water in a mixing bowl.
2. Separately, stir pepper into the flour.
3. Use garlic, paprika, salt and pepper to season the chicken pieces.
4. Dip seasoned chicken in egg, then flour.
5. Let the chicken rest for 10 minutes before frying.
6. Heat oil to 350 F in a deep pot (or countertop fryer). Fry chicken for about 13 minutes, or until fully cooked (to an internal temperature of 165 F).
7. Transfer chicken to a paper towel-lined plate and let it cool to room temperature.
8. Make the chili sauce in a skillet. Add gochujang and water. Stir over medium heat.
9. Next, add honey with hot sauce, lemon juice, Worcestershire sauce, ginger, ketchup, and fish sauce.
10. Bring to a boil and stir for two minutes.
11. Add butter. Take off heat and let butter melt.
12. Add chicken to the saucy skillet and stir to coat the meat in this sauce.
13. Immediately plate and serve the chicken, garnished with blue cheese and parsley.