The Atlanta Journal-Constitution
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1 cup lowfat or nonfat
buttermilk
2 tablespoons hot sauce
1 1/4 pounds boneless, skin-on or skinless chicken thighs, trimmed Vegetable oil, for frying Seasoned Flour (see recipe) 1 tablespoon plus 1 teaspoon cayenne pepper, or as desired
1/2 tablespoon light brown
sugar, packed
3/4 teaspoon sweet paprika 1/2 teaspoon chili powder
1/4 teaspoon garlic powder Belgian Waffles (see recipes) Sliced jalapeno and cilantro
leaves, for garnish
In a large bowl, whisk together buttermilk and hot sauce. Add chicken and turn to coat evenly. Cover bowl and refrigerator overnight, or move to a sealable plastic bag and refrigerate overnight.
When ready to serve, heat enough vegetable oil to cover chicken in a Dutch oven. Heat to 350 degrees. Remove chicken from marinade and drain completely. Discard marinade. Put seasoned flour in a pie plate. Put each thigh in flour and turn to coat evenly. Set floured chicken on a wire rack until ready to cook.
Carefully add chicken to hot oil and cook until golden brown, about 6 to 7 minutes. Do not crowd Dutch oven. Remove chicken from oil and drain. Repeat until all chicken is cooked. Reserve ¼ cup cooking oil.
While chicken is frying, in a medium bowl, whisk together the cayenne, brown sugar, paprika, chili powder and garlic powder. When chicken is done, whisk this mixture into the reserved oil. Use a pastry brush to brush all surfaces of chicken with seasoned oil. Arrange on platter with waffles and cole slaw, garnish with jalapeno and cilantro leaves, if desired, and serve immediately. Serves: 4
Per serving: 390 calories (percent of calories from fat, 73), 12 grams protein, 15 grams carbohydrates, 1 gram fiber, 32 grams fat (13 grams saturated), 34 milligrams cholesterol, 317 milligrams sodium.