Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 700 grams of boneless, skinless chicken thighs into approximately 2-inch pieces and place them in a large bowl.

2. 2

   In a separate bowl, whisk together 240 milliliters of buttermilk, 60 grams of white miso paste, and 15 milliliters of hot sauce, then pour this mixture over the chicken pieces, ensuring they are well coated, and refrigerate for at least 30 minutes.

3. 3

   In a shallow dish, combine 180 grams of all-purpose flour, 120 grams of fine cornmeal, 5 grams of smoked paprika, 5 grams of garlic powder, 5 grams of onion powder, 2 grams of cayenne pepper, 10 grams of salt, and 2 grams of black pepper.

4. 4

   Remove the chicken from the marinade, allowing excess liquid to drip off, and dredge each piece thoroughly in the flour and cornmeal mixture, pressing gently to ensure a thick, even coating.

5. 5

   Heat 700 milliliters of vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 175 degrees Celsius.

6. 6

   Carefully add the breaded chicken pieces to the hot oil, frying in batches to avoid overcrowding, for 6-8 minutes per batch, or until golden brown and cooked through with an internal temperature of 74 degrees Celsius.

7. 7

   While the chicken fries, combine 60 milliliters of maple syrup and 15 milliliters of apple cider vinegar in a small saucepan, bring it to a simmer, and cook for 2 minutes until slightly thickened.

8. 8

   Remove the fried chicken from the oil with a slotted spoon, transfer it to a wire rack set over paper towels to drain excess oil, and then drizzle generously with the spicy maple syrup mixture before serving.