Sour Fried Chicken

It's the Philippines by way of the Midwest, featuring a seasoning blend like no other

Ask anyone about St. Louis, and they're likely to bring up Guerrilla Street Food, the Filipino-inspired food truck-turned-restaurant. They'll also probably say something about the sour fried chicken, a new dish that chef Brian Hardesty says "was inspired by the sinigang sour soup served in the Philippines."

The key is his tamarind-lime seasoning blend, which goes onto the chicken right after its fried—and works like magic on eggs, vegetables and the like. You can source lime powder online, but if you'd rather do without it, just squeeze a bit of fresh lime juice over the freshly fried chicken.

Try pickle-brined fried chicken or keep it classic with our ultimate fried chicken sandwich.

Recipe adapted from Brian Hardesty, Guerrilla Street Food, St. Louis, MO

Sour Fried Chicken
5 from 49 ratings
Learn how to make sour fried chicken, which is brined in buttermilk, dredged in cornstarch and flour, and finished with a lime seasoning blend and mayonnaise.
Prep Time
15
minutes
Cook Time
10
minutes
Servings
2
to 4 servings
Total time: 25 minutes
Ingredients
  • For the Chicken
  • 4 boneless, skinless chicken thighs, cut in half
  • 1 cup buttermilk
  • Oil, for frying
  • For the Corn
  • 1 cup cider vinegar
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 ear of corn, cut into wheels
  • For the Flour Blend
  • 1 cup corn flour
  • ½ cup cornstarch
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • For the Sour Seasoning
  • 2 teaspoons citric acid
  • 1 teaspoon lime powder
  • 1 teaspoon tamarind powder
  • 1 teaspoon granulated garlic
  • Salt and pepper, to taste
  • For the Garnish
  • 2 tablespoons mayonnaise
  • 1 lime, zest and juice
  • 1 lemon, zest and juice
  • ½ cup cherry tomatoes, sliced
  • Cilantro, for garnish
Directions
  1. Soak the chicken in the buttermilk for 1 hour, then bring a pot of fry oil up to a temperature of 350°. While the oil's heating up, make the remaining components.
  2. Make the corn: Combine the vinegar, sugar and salt in a pot, and bring to a simmer. Pour over the corn wheels in a bowl. Cover and refrigerate for 1 hour.
  3. Make the breading: Combine the corn flour, cornstarch, all-purpose flour and baking powder in a large bowl, and set aside.
  4. Make the sour seasoning: Combine the citric acid, lime powder, tamarind powder, granulated garlic, salt and pepper, and set aside.
  5. Combine the mayonnaise with the zest and juice of the lime and lemon. Season with salt and pepper, and set aside.
  6. When the oil is ready, dredge the chicken in the breading mixture and gently lower into the oil. Fry for about 8 minutes, until cooked through.
  7. Remove the chicken from the oil and season with the sour seasoning. Serve with a bit of the mayo, the pickled corn wheels, cherry tomatoes and cilantro leaves.
Nutrition
Calories per Serving 1,272
Total Fat 89.5 g
Saturated Fat 9.0 g
Trans Fat 0.3 g
Cholesterol 186.7 mg
Total Carbohydrates 72.0 g
Dietary Fiber 5.1 g
Total Sugars 12.2 g
Sodium 1,298.3 mg
Protein 46.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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