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spicy chicken + doughnut
6
Steps
- In a small saucepan add syrup, water, ketchup, vinegar, chili powder, salt, and sriracha. Whisk. Bring to a simmer and cook for 2 minutes, stirring frequently. Remove from heat.
- In a medium bowl, make the batter. Whisk together egg, milk, chicken broth,salt, pepper, and garlic powder. Then whisk in flour. Whisk, whisk, whisk
- In a pie plate, combine breading ingredients and mix.
- Create a setup that allows for an assembly line-like process. Dip chicken in batter and then roll in breading and completely coat.
- Heat oil in a heavy bottom pot. While oil heats, sprinkle a little extra breading over the chicke
- Prep a cooling station with a baking rack on top of a paper towel-lined baking sheet. Fry four tenders at a time. Fry until golden brown and cooked through, about 4 minutes.
- Removed chickens from the oil and let it sit on the rack in your cooling station.
- Assemble the chicken and doughnuts. First, coat chicken tenders with the spicy syrup. Dust the doughnut with powdered sugar. Sprinkle with the chopped pepper and radish and top with two chicken tender
- Sweet. Spicy. Fluffy dough. Crunchy chicken. HOLY MOLY! Get in there!
Originally published at Whiskandbrush.com. Reproduced for personal collection.
