Made With
Sweet Dinner Potato RollsIngredients
12 Martin’s Sweet Dinner Potato Rolls
1 Cup Flour
1 Tablespoon Salt
2 Teaspoon Black Pepper
1 Egg
1/2 Cup Buttermilk
1 Tablespoon Hot Sauce
6 Boneless Skinless Chicken Thighs
6 Cups Canola Oil
Pickles, for topping
For Hot Honey Sauce:
½ Cup Used Frying Oil
2 Teaspoons Honey
2 Tablespoons Cayenne
1/2 Teaspoon Chili Powder
1/2 Teaspoon Garlic Powder
1 Teaspoon Paprika
Serves: 12
Directions
Step 1
Prepare two bowls to coat chicken. In the first bowl, combine flour, salt and black pepper. In the second bowl, combine egg, buttermilk, and hot sauce.
Step 2
Cut each chicken thigh in half and pat them dry with a paper towel.
Step 3
In a dutch oven or heavy cast-iron skillet, heat oil until it reaches 325˚F.
Step 4
Take a piece of chicken and coat it in flour mixture, then egg mixture, then back into the flour mixture. Repeat until all pieces are coated.
Step 5
Once oil reaches 325˚F, fry a few pieces at a time, not overcrowding the pan. Fry each piece until golden brown, with internal temperature at 165˚F (about 3-4 minutes per side). Allow the oil to return to 325 ˚F before adding the next batch. As you remove the pieces, place them on a rack over the foil to cool.
Step 6
In small sauce pan over medium heat, combine ½ cup of frying oil with honey, then add in cayenne, chili powder, garlic powder, and paprika. Brush over the fried chicken pieces.
Step 7
Serve on Martin’s Sweet Dinner Potato Rolls with thick-cut pickles.
Recipe adapted from: https://mymoderncookery.com.
