Cook time: 20 minutes | Yield: 4 servings
- Four 8 ounce skin-on, boneless chicken breasts
- 4 cups buttermilk
- Self-rising flour for dredging
- Vegetable oil for frying
- ½ cup maple syrup
- 2 tablespoons sambal
- 2 tablespoons hot sauce
In a shallow baking dish or large freezer bag, combine chicken breasts and buttermilk. Cover or seal and let soak in the refrigerator overnight.
Remove chicken from buttermilk and dredge it in flour. Add chicken to hot oil and cook until chicken is golden brown and a meat thermometer registers 165° F, about 20 minutes. Drain chicken on paper towels.
Mix the maple syrup, sambal and hot sauce in a bowl.
Dip chicken into hot sauce mixture to coat well. Top garlic Texas toast with Cucumber Salad, recipe below, and place Hot-Dipped Chicken on top.
Cool Cucumber Salad
Yield: 4-6 servings
- 1 cup white vinegar
- ½ cup water
- ¾ cup sugar
- 2 English cucumbers, thinly sliced into half moons
- 1 small Vidalia onion, thinly sliced
- 1 tablespoon chopped tarragon
- 1 teaspoon salt
Combine vinegar, water and sugar in pan and bring to boil over medium-high heat. Pour over cucumbers and onions. Add tarragon and salt, and gently toss. Refrigerate for several hours before serving.