One of our favourite appetizers! These are so crunchy, spicy and addictive! The white bread and pickles help to put out the fire. These delicious treats are the perfect party food to serve if you have spice lovers coming over.
|1 Pkg||(8 pieces) Maple Leaf Prime Naturally® Boneless Skinless Chicken Thighs or 1 Package (2 pieces) Mapl|
|Salt and Pepper|
|1/2 cup||(125 mL) Buttermilk|
|1 tsp||(5 mL) Louisiana style hot sauce|
|1 cup||(250 mL) Flour|
|1 tsp||(5 mL) Sea salt|
|Vegetable oil for frying|
|1/4 cup||(60 mL) Tenderflake® Lard|
|1 tbsp||Brown Sugar|
|1 tbsp||(15 mL) Cayenne pepper|
|1/2 tsp||Chili Powder|
|1/2 tsp||Garlic Powder|
|Sliced white bread, crusts trimmed and quartered|
|Sweet pickle slices|
SEASON chicken pieces liberally with salt and pepper. Whisk together buttermilk, egg and hot sauce in a medium bowl.
HEAT 2” (5 cm) of oil in a large Dutch oven or deep pot to 325°F (170°C). Do not fill deeper than this to prevent overflowing when chicken is added.
PAT chicken dry with a paper towel. Working in batches, one piece at a time, dredge chicken in flour. Shake off excess and dip into the buttermilk mixture. Dredge once more in flour and place on a baking sheet.
FRY chicken, turning occasionally until golden brown and crisp. Chicken is cooked through when the internal temperature has reached 165° (74°C). Transfer the chicken to a baking sheet lined with paper towel.
HEAT lard in a small saucepan over medium or until melted and hot. Whisk in the remaining ingredients. Brush the crisp chicken with the spicy sauce. Skewer small slices of white bread, chicken and sweet pickles with a toothpick and enjoy!
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