Hot-Dipped Chicken
Serves: 4
Jailyn Upton
1 January 1970
Based on User reviews:
48
Spice
61
Sweetness
51
Sourness
43
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
4 cups
Buttermilk1 cup
Maple Syrup2 tbsps
Sambal2 tbsps
Hot Sauce1 cup
White Vinegar3 cup
Sugar1 small
Vidalia Onion (thinly sliced)1 tbsp
Tarragon (chopped fresh)1 tsp
SaltDirections:
1
For the hot-dipped chicken: In a shallow baking dish or large freezer bag, combine the chicken and buttermilk
2
Cover or seal and let soak in the refrigerator overnight
3
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
4
Pour over the cucumbers and onions in a heatproof container
5
Add the tarragon and salt, and gently toss
6
Refrigerate for several hours before serving
7
Heat some vegetable oil in a large cast-iron skillet until the oil registers 350 degrees F on a deep-frying thermometer
8
Remove the chicken from the buttermilk and dredge it in flour
9
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
10
Drain the chicken on paper towels
11
Mix the maple syrup, sambal and hot sauce in a bowl
12
Dip the chicken into the hot sauce mixture to coat well
13
Top each garlic Texas toast with some cucumber salad and a hot-dipped chicken breast