Chef Chuck Hughes shared with us this Fried Chicken with Hot Pepper Maple Glaze recipe from his new cookbook, Chuck’s Home Cooking. Sweet, crispy, salty, spicy, and deep-fried, this recipe ticks all the boxes. The glaze is perfect to coat the chicken but could also be used as a marinade for chicken wings. It’s a sweet sticky mess but it’s worth it!
Fried Chicken with Hot Pepper Maple Glaze
Ingredients:
Fried Chicken
- 2 cups Homemade Buttermilk (page 254) or store-bought
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper
- 8 skinless, boneless chicken thighs 8 cups vegetable oil, for frying
- 2 cups all-purpose flour 2 tablespoons cornstarch 1 teaspoon kosher salt
- Flaky sea salt, for sprinkling
Hot Pepper Maple Glaze
- 3 cups pure maple syrup
- 1 jar (12.7 ounces/375 mL) bomba calabrese or your favourite hot pepper spread
Directions:
- Marinate the chicken: In a large bowl, combine the buttermilk, white pepper, and cayenne pepper and stir well. Add the chicken thighs and turn to completely coat. Cover the bowl with plastic wrap and marinate the chicken in the fridge for at least 6 hours or preferably overnight.
- When ready to fry the chicken, make the hot pepper maple glaze: In a large saucepan, combine the maple syrup and bomba calabrese. Bring to a boil over medium-high heat and reduce the glaze by a little more than half, stirring often, until thick and sticky. You should have about 1½ to 2 cups of glaze once it is reduced. Remove from the heat and set aside.
- Deep-fry the chicken: Line a plate with paper towel and set aside. Heat the vegetable oil in a large pot over medium-high heat until it reaches 350°F (180°C) on a deep-frying thermometer.
- Meanwhile, in a medium bowl, stir together the flour, cornstarch, and kosher salt. Take a piece of chicken from the marinade and drop it into the flour mixture. Turn to coat the chicken all over, pressing the flour onto the chicken. Place the chicken on a plate. Repeat to coat the remaining chicken.
- Working in batches, using metal tongs, carefully lower a few pieces of chicken into the hot oil and fry until golden brown and crunchy on both sides, 8 to 10 minutes. Transfer the chicken to the paper towel to absorb excess oil. Repeat to fry the remaining chicken.
- Place the fried chicken in a large bowl, pour over the warm hot pepper maple glaze, and toss to coat the chicken. Season with flaky sea salt to taste.
