Crispy Spicy Chicken with orange ginger honey maple sauce

Crispy Spicy Chicken with orange ginger honey maple sauce

Sauce:

2 Tbl. coconut oil

1 Tbl. garlic, minced

1 Tbl. ginger, grated

1 cup orange juice (no pulp)

1/2 cup pure maple syrup

1/4 cup thick raw honey

1/8 tsp. sea salt

1/2 tsp. coarse ground pepper

Chicken:

4 bone-in skin on chicken breasts

1 1/2 cups buttermilk

2 tsp. garlic, granulated

2 tsp. cumin, ground

2 tsp. sea salt

1 tsp. onion powder

1 tsp. smoked hot paprika

1 tsp. tsp. lemon pepper

1 Tbl. fine herb blend (parsley, chives, chervil tarragon)

1/2 tsp. red chili flakes

1/2 tsp. corinader

1/2 tsp. allspice

1/2 tsp. nutmeg

1/2 tsp. coarse ground pepper (divided)

1 1/2 cups all-purpose flour

1/2 cup coconut oil

What you do:

Sauce:

In a heavy saucepan over medium heat, put the coconut oil and garlic and saute for about 3-5 minutes. Add the ginger, orange juice, syrup, honey, salt and pepper and blend. Increase heat to medium high and bring to a boil for about 10 minutes. Reduce heat to medium to have a simmering boil. Cook about 18-20 minutes stirring occasionally. Sauce will thicken. Turn off heat and let sauce sit until ready to use on chicken.

Chicken:

For this chicken, you want to ‘set up’ your ‘assembly line’ for the chicken.

You will dip each piece of chicken in buttermilk, flour dredge, re-dip in buttermilk and flour dredge. Then put these pieces on a cookie sheet lined with parchment paper.

Clean the chicken. Pat it dry with paper towels. Put the buttermilk in a pie plate. Put two pieces of chicken in and coat both sides. Let it lay in the buttermilk.

In a small bowl, combine all the spices, salt and pepper and blend. Put the flour in another pie plate. Add the spices and blend together well.

Put the oil in a cast iron skillet (at least 10″ size) over medium high heat. Let it get hot. You’ll know it’s ready by flicking just a drop or two of water and you hear a healthy sizzle. Put two pieces of chicken in, top side down, and fry to a golden brown, about 4-5 minutes. Using tongs, carefully turn the chicken and fry another 3-5 minutes on the under side. Remove the chicken to a large baking dish. Repeat for all pieces of chicken.

Use doubled foil to securely and tightly cover the baking dish. Bake in a preheated180C oven for 45-50 minutes. Remove foil and bake another 7-10 minutes. Remove to a cooling rack. Loosely place the foil on the chicken as it rests for about 5-7 minutes.

Reheat your sauce and drizzle on the chicken for serving; additional sauce can be served as a side.

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