SPICY HONEY PEANUT CRUSTED FRIED CHICKEN
4 lbs. of your favorite pieces of the chicken (breast, things, wings, etc.)
1/4 cup & 4 tablespoons Tastic Spice*
1 tablespoon sugar
2 teaspoons dry mustard
1 tbsp harissa
4 cups buttermilk
1/2 cup sriracha
2 cups fresh plain or whole-wheat or panko (Japanese) breadcrumbs
1 cup finely chopped unsalted dry-roasted peanuts
2 cups of flour
2 large eggs
Peanut oil, for frying
In a large plastic or glass container, mix together Tastic Spice, sugar & dry mustard. Add buttermilk, sriracha and stir until spices are completely dissolved. Add chicken pieces, pushing down to make sure they are completely immersed in the liquid. Let marinate in fridge for 2 hours (minimum) or overnight.
Meanwhile, in a shallow dish, mix flour and 4 tablespoons of Tastic Spice. Place eggs in a second shallow dish and whisk until loose.
In a large bowl mix together peanuts and harissa.
Prepare a pot (or deep fryer) with enough oil to completely submerge chicken in. Be sure to not fill oil more than 5-6 inches from the top of the pot. Bring the oil up to 350 degrees.
Remove chicken from brine and shake off any excess liquid. Dip each chicken strip first in eggs then in flour mixture, turning to coat and then shaking off excess flour.
Slowly submerge in oil. Cook in oil until chicken is golden brown, juices run clear, and internal temperature reaches 165. Transfer to a wire rack or paper towel lined plate.
As soon as chicken is cooled enough to handle toss in peanut mixture. Place on serving tray and drizzle with honey. Serve.
* Tastic Spice is available HERE
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