- 2 C Buttermilk
- 1 Tbsp Ground Black Pepper
- 1 Tbsp Kosher Salt
- 2 Chicken Thighs, bone‐in
- 1 Chicken Breast, cut in half along breast bone
- 1 C All‐Purpose Flour
- 1 C Cornstarch
- 1 C Cornmeal
- 1 Tsp Chili Flakes
Whisk together buttermilk, ground black pepper and kosher salt until combined. Place chicken thighs
and breast into buttermilk mixture, ensuring both pieces are covered by the liquid. Cover and store in
refrigerator overnight or 24 hours.
In a pot large enough to fully submerge chicken and vegetable oil while making sure the pot is never
more than half full, bring oil to 325°F using a thermometer.
Combine all‐purpose flour, cornstarch and cornmeal until mixed well.
Prepare a tray lined with paper towels and set next to deep frying setup.
Remove chicken from buttermilk mixture and shake off excess buttermilk. Completely dredge wet
chicken in flour mixture and place immediately into preheated deep frying oil, making sure the chicken
is fully submerged and the pot is never more than half full. Cook until chicken is fully cooked,
approximately 12‐15 minutes. Immediately transfer from hot oil, using tongs and place on paperlined
tray; season with salt, pepper and chili flakes. Allow excess oil to drain for approximately 2
minutes before plating. Makes 2 servings.
- 8 Leaves Fresh Basil
- Vegetable Oil
Bring a small pot half filled with vegetable oil to 325°F using a thermometer. Gently pat basil leaves
dry with paper towel. Carefully put basil into hot oil and fry until the bubbles subside, about 20
seconds. Remove basil from oil with spider onto paper towel to remove excess oil. Set aside until
ready to plate.
Honey Lime Mayonnaise
- ó C Mayonnaise
- 5 ó Tbsp Lime Juice
- 1 ó Tbsp Liquid Honey
Whisk mayonnaise, lime juice and liquid honey until smooth and homogenous.
Plate each serving with ó chicken breast and 1 chicken thigh. Top the chicken with Crispy Basil and
plate with a side of Honey Lime Mayonnaise.