Buttermilk Fried Chicken with Maple Dijon Cream Sauce
Maple-Dijon Cream Sauce
(Easy to make ahead and warm up just before serving the chicken)
- 1/4 cup dijon mustard
- 2/3 cup maple syrup
- 1/4 cup heavy cream
- 1/2 cup sour cream
- Mix all ingredients together
- Heat shortly before serving
- Bacon bits (real ones!)
Buttermilk Fried Chicken
- 3 Large chicken breasts
- 1.5 cups Buttermilk
- Sriracha (to taste)
- 2 cups flour (I used light spelt)
- 1 tbsp onion powder
- 1 tbsp garlic powder
- Salt and pepper (to taste)
- Cut the chicken breasts into smaller strips
- Pour the buttermilk and Sriracha hot sauce into a bowl, mix, then add all the chicken strips. Let marinate in the fridge for a few hours (this is optional, if you are in a rush just go ahead and use it immediately)
- Mix the flour and spices into a bowl.
- Take each chicken strip and coat thoroughly with the flour mixture.
- Once you are done coating all the chicken, take each piece and re-dip them into the buttermilk and then re-coat them in the flour mixture. You want a nice thick coating.
- Heat a pot of oil to 325-350 degrees (or use a deep frier if you have one)
- Fry each piece of chicken till its cooked through. I used some fairly large pieces and they took about 10 minutes each. You can check for done-ness by cutting into the thickest piece to make sure the meat is not pink.
Originally this post was about chicken and waffles. Not just any waffles... Sweet potato spelt waffles. Now, I don't know what happened here, but the waffles DID NOT make it onto anyone's plates. They simply stuck and burned to the iron (no matter how well we greased it) and the centre was still gooey. There was no salvaging them. Here is a picture of the sadness pile.
Luckily we saved the batter for breakfast and made sweet potato pancakes.