Fried Chicken with Maple Syrup and Mustard served with Cheesy Mash Potatoes and Steamed Greens! A recipe inspired by American southern fried chicken – Fried Chicken is delicious but always much better homemade! The sweet maple syrup sauce spiked with mustard goes so well with the savoury flavours of the Fried Chicken and I ended up pouring loads all over! Remember you need extra time for marinating the chicken. Let me know how you get on by posting a photo on Instagram using #documentingmydinner .
If you enjoyed my Fried Chicken with Maple Syrup and Mustard, then try out my Korean Fried Chicken
RECIPE
DIFFICULTY: Home Cook
SERVES 3-4
Ingredients:
For the Fried Chicken with Maple Syrup and Mustard :
- 1 pack of chicken thighs (usually 6)
- 1 carton of buttermilk
- 200g plain flour
- 2 tablespoons each of smoked salt, smoked paprika, garlic powder, cayenne pepper, white pepper and oregano
- Sunflower oil
- 100ml of maple syrup mixed with 1 teaspoon of mustard (I used wholegrain but Dijon would work well too)
For the Cheesy Mash
- Around 6 large potatoes, peeled and cut in quarters
- 150g extra mature cheddar
- Couple tablespoons of milk or double cream
- 2 spring onions, finely chopped
- Salt and white pepper
To serve:
- Steamed greens (I used kale)
METHOD
- Pour the whole carton of buttermilk into the tub of chicken. Stir to coat and leave i the fridge for as long as you can up to 24 hours, but at least 5 hours. Take out of the fridge 1 hour before cooking.
2. Boil the potatoes in heavily salted water for about 10 minutes or until really soft.
3. Heat a pan 2/3 full of sunflower oil on a high heat for about 6 minutes until bubbles start appearing.
4.Mix the flour with all the spices. Lift the chicken pieces out of the buttermilk and coat very well in the spiced flour. If there is buttermilk left in the chicken tub, dip the chicken in the buttermilk and flour twice.
5. When the oil is hot enough (test by dropping a piece of bread in it- if it sizzles and crisps in 20 seconds it’s ready) carefully drop the chicken pieces in one by one- I did three at a time. Turn down the heat to a medium high. They will cook in around 8 minutes but will be ready when golden brown. Drain on kitchen paper.
6. Be very careful not to leave hot oil unattended whilst cooking. Whilst you’re waiting for the chicken to cook, mash the potatoes, stirring in the spring onions, milk or cream and cheese.
7. Serve the Fried Chicken with Maple Syrup and Mustard drizzle on top of the steamed green and cheesy mash potatoes
TIPS
- I like skinless, boneless chicken thighs best for this, but you could try wings, legs or breast. Just make sure to adjust timings for the size of the pieces.
- Rather than throwing out potato skin peelings, toss in olive oil and spices and cook at 200C for 20 minutes for a tasty snack.
