Classic devilled eggs consist of just the creamy yolk filling. This version combines that with crispy fried chilli chicken – the contrast between soft egg, creamy filling and crunchy coating turns the party classic into a finger food experience all of its own.
The Buttermilk Marinade Is the Key to the Coating
Marinating in buttermilk for around ten hours not only makes the chicken tender, it also helps the seasoned flour stick better when coating and turns extra crispy when fried. If you're short on time, you can shorten it – the result will be a bit less tender, but it still works.
Devil's Tongue Instead of a Classic Chilli
For the yolk filling, the fruity, hot Devil's Tongue chilli gives a heat that stands out clearly from more neutral cayenne pepper or chilli flakes. Its fruity note pairs well with the sweetness of the gochujang honey glaze that comes later, tying the two components together in flavour.
A Sweet-and-Hot Finish With Gochujang
Gochujang with honey and a splash of vinegar makes a glaze that combines sweetness, heat and acidity in one element – and can be swapped for any other hot sauce if you want a different flavour direction. Fresh chives provide the final colour and flavour counterpoint.
Also Works With Schnitzel
If you don't have chicken thighs on hand, you can just as easily apply the coating technique to schnitzel, cut into strips and set on top of the eggs – the basic principle of a spiced coating and sweet-hot glaze stays the same.
You'll find the Devil's Tongue chillies for this recipe in our Habanero Plants category.
