Marinating the chicken in buttermilk overnight and double battering it makes for extra tender and crispy chicken.
|1||Maple Leaf Prime Naturally® Whole Chicken, cut into 8 pieces (2 Drumsticks, 2 thighs, 2 breasts, 2 w|
|3 cups||Canola oil|
|2 tsp||Garlic powder|
|1 1/2 tsp||Baking powder|
|1/4 tsp||Cayenne pepper|
|1/4 cup||Hot sauce|
PLACE chicken in a re-sealable plastic bag.
MIX together buttermilk, peppercorns, onion and bay leaves, pour over chicken. Reseal bag and marinate in the refrigerator overnight.
HEAT 3 cups (750 mL) of canola oil in a deep sided pan on medium-high to about 325°F (160°C).
MIX together flour, paprika, garlic powder, oregano, salt, pepper and cayenne pepper, pour into a shallow dish.
WHISK together eggs and hot sauce in a second shallow dish.
REMOVE chicken from buttermilk. Place chicken pieces, one at a time, into flour mixture. Toss to coat. Remove and dip in egg mixture, then back into flour mixture. Lightly shake off any remaining flour.
TEST the temperature of the oil by dropping a pinch of flour in it, if it sizzle’s the oil is ready. Carefully add chicken pieces to the oil. You may have to fry chicken in batches. Keep the oil very hot, but not smoking and at an even temperature to ensure crispiness. Fry chicken on each side for 10- 15 minutes or until chicken is starting to brown and has reached an internal temperature at 185°F (85°C). Drain fried chicken on a wire rack over a rimmed baking sheet set in a warm oven.
Serve on waffles and drizzle with maple syrup.
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