There's a reason Fried Chicken is a staple of the South: no one does it better.
We wanted to take this classic and Southern it up even more with our favorite--pecans. We thought of every possible way we could infuse pecan flavor into this chicken and the results were absolutely magical!
This recipe is our chefiest one yet! It has several steps and can't be made in a hurry so we suggest setting aside a weekend to make this. BUT TRUST IS--WOW is it worth it!!
Because of the sugars in the egg mixture, the coating will look darker than normal: this is OKAY! AS LONG AS YOU ARE KEEPING THE TEMPERATURE OF THE OIL AT 325-350 IT WILL NOT BURN!
- 2-3lbs Chicken cut into breasts, thighs, drumsticks
- 1 Jar Pecan Ridge Toasted Pecan Syrup
- 2 Bags Pecan Ridge Malted Pecan Pancake Mix
- 3 Eggs
- 3.5 Cups Milk, divided
- 1/2 teaspoon cayenne pepper
- Oil, for frying
1. Make the marinade: In a saucepan, heat 2.5 cups of milk with 1/2 cup Toasted Pecan Syrup until steaming but not boiling. Whisk to combine, cover, and place aside until cooled to room temperature. Once cool, pour into ziplock bag with seasoned (salt & pepper) chicken and refrigerate for 2 hours or overnight.
2. Coat the Chicken: In a bowl, whisk to combine 3 eggs, remaining 1 cup of milk, and 1/2 cup of Toasted Pecan Syrup. In a second bowl, combine one bag of Malted Pecan Pancake Mix with 1/2 teaspoon cayenne pepper & 1 teaspoon salt. Take chicken out of marinade and pat dry on paper towels. Working one piece at a time, dip in egg mixture, then flour mixture, and then back to the egg mixture, and then one last time in the flour mixture. Set aside on wire rack placed over baking sheet and repeat with remaining chicken. Refrigerate for 30minutes to 4 hours while you heat the oil.
3. Fry the Chicken: Heat oven to 350 degrees; you may or may not use it (see note). Heat oil to 350 degrees, but no higher. The goal here is to fry the chicken between 325 and 350 degrees because any higher will caramelize the sugars too fast and burn the coating, but too low will result in uncooked chicken. Once your oil is to temp, fry the chicken for about 7 minutes per side, a total of 15-18 minutes until chicken reaches an internal temperature of 165 degrees.
(NOTE: It is easy to burn the sugars in this coating. While the coating will appear darker than normal, if you believe the coating is starting to burn, pull the chicken out of the oil and place on baking sheet with wire rack and finish in preheated oven until internal temperature of 165 degrees.)
3. Make the Waffles: Prepare bag of Malted Pecan Mix according to instructions, except use a waffle maker instead of making pancakes!
3. Plate: Place 2-3 waffle segments on a plate, arranging portioned chicken on top. Drizzle with Toasted Pecan Syrup. Serve with Boozy Collard Greens.