Blueberry Habanero Maple Fried Chicken

Blueberry Habanero Maple Fried Chicken

We recently whipped up this fried chicken dish at our office for a staff meal and had to share it. We made enough to feed our team as you'll see in the photos, but this recipe can be very easily adjusted depending on how many people you're feeding. Sweet, spicy, and a guaranteed crowd pleaser.

WHAT YOU'LL NEED:

Ingredients (Feeds 2-4 People):

  • 6 Boneless Chicken Thighs
  • 4 Cloves of Garlic
  • 1L Buttermilk
  • 1 Bottle Blueberry Habanero Hot Sauce
  • Fresh Cracked Black Pepper
  • All Purpose Flour
  • 2 Tbsp Garlic Powder
  • 2 Tbsp Onion Powder
  • 2 Tbsp Paprika
  • 2 Tbsp Salt
  • Maple Syrup
  • Butter
  • Canola Oil

Tools:

  • Large Mixing Bowl
  • Deep baking dish
  • Baking sheet
  • Wire rack
  • Food thermometer 
  • Heavy bottom pot/deep cast iron pan
  • Small sauce pot


DIRECTIONS

STEP 1: Peel and mince garlic. Slice chicken thighs into 3 even pieces. Add chicken and garlic to a large mixing bowl. Cover with buttermilk and add roughly 3Tbsp Blueberry Habanero Hot Sauce and cracked black pepper to taste. Stir to combine, then cover and set aside in the fridge for 6 hours to overnight.


STEP 2: Add roughly 1 inch of all purpose flour to a wide shallow pan. Add onion powder, garlic powder, paprika, cracked black pepper, and salt. Mix well to combine. 


STEP 3: Add canola oil to a wide, heavy bottom pot or deep cast iron pan (roughly half full). Set to medium heat until oil reaches 350 °F. Use a thermometer to constantly monitor oil temperature.
STEP 4: Remove chicken from marinade allowing excess to drip off. Place into flour (we suggest doing this one piece at a time). Using your dry hand, cover chicken with flour, gently patting to ensure even coating. Place coated chicken onto a separate tray, and repeat process until all chicken is coated.


STEP 5: Before proceeding with frying the chicken, add maple syrup to a small sauce pot, and allow to slowly warm over low heat. Leave warming until all chicken is done frying.

STEP 6: Once oil reaches 350 °F, very slowly add chicken to oil one piece at a time. When adding chicken, gently drag the chicken through the oil before releasing to avoid it sinking and sticking to the bottom of the pot. Add a maximum of 5-6 pieces at a time and allow to fry until golden brown and floating (roughly 10 minutes, but monitor closely to avoid overcooking). Using a slotted wooden spoon or tongs, gently remove chicken, allowing excess oil to drip off into the pot. Place on a wire rack set on a baking sheet and season generously with salt immediately.
 

STEP 7: Remove chicken from wire rack and place on your desired serving plate or platter. To the warm maple syrup, add several cubes of cold butter and Blueberry Habanero Hot Sauce to your desired taste. Stir continuously until butter is mostly melted. Drizzle maple butter over chicken liberally and enjoy!