Recipe courtesy of Kimberly Schlapman
Hot-Dipped Chicken
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1925
- Total Fat
- 139
- Saturated Fat
- 11
- Carbohydrates
- 106
- Dietary Fiber
- 3
- Sugar
- 80
- Protein
- 65
- Cholesterol
- 175
- Sodium
- 1636
- Total: 11 hr 45 min
- Prep: 20 min
- Inactive: 11 hr
- Cook: 25 min
Ingredients
Hot-Dipped Chicken:
Four 8-ounce skin-on, boneless chicken breasts
4 cups buttermilk
Vegetable oil, for frying
Self-rising flour, for dredging
1/2 cup maple syrup
2 tablespoons sambal
2 tablespoons hot sauce
Cool Cucumber Salad:
1 cup white vinegar
3/4 cup sugar
2 English cucumbers, thinly sliced into half moons
1 small Vidalia onion, thinly sliced
1 tablespoon chopped fresh tarragon
1 teaspoon salt
4 slices garlic Texas toast
Directions
- For the hot-dipped chicken: In a shallow baking dish or large freezer bag, combine the chicken and buttermilk. Cover or seal and let soak in the refrigerator overnight.
- For the cool cucumber salad: Combine the vinegar, sugar and 1/2 cup water in a pan and bring to boil over medium-high heat. Pour over the cucumbers and onions in a heatproof container. Add the tarragon and salt, and gently toss. Refrigerate for several hours before serving.
- Heat some vegetable oil in a large cast-iron skillet until the oil registers 350 degrees F on a deep-frying thermometer.
- Remove the chicken from the buttermilk and dredge it in flour. Add the chicken to the hot oil and cook, flipping once, until the chicken is golden brown and a meat thermometer registers 165 degrees F, about 20 minutes. Drain the chicken on paper towels.
- Mix the maple syrup, sambal and hot sauce in a bowl. Dip the chicken into the hot sauce mixture to coat well.
- Top each garlic Texas toast with some cucumber salad and a hot-dipped chicken breast.