Fried Chicken with Sriracha Maple Syrup

Hot from the frying pan, if you’ve ever wanted to know the secret to great fried chicken, it boils down to a few simple ingredients used properly—and a drizzle of sriracha maple syrup on top.

1 cup (250 mL) all-purpose flour

¼ cup (60 mL) matzoh meal

1 tsp (5 mL) salt

½ tsp (2 mL) freshly cracked black pepper ½ tsp (2 mL) garlic powder

½ tsp (2 mL) cayenne

1 frying chicken, 3 lbs (1.5 kg) cut up

(or use your favourite chicken parts)

SRIRACHA MAPLE SYRUP

½ cup (125 mL) pure maple syrup 3 tbsp (45 mL) sriracha sauce

½ cup (125 mL) vegetable shortening such as Crisco

1 Combine flour, matzoh meal, salt, pepper, garlic powder and cayenne in large plastic bag or paper bag. Add a few pieces of rinsed and slightly damp chicken at a time and shake to coat. Let sit on parchment paper for 15 minutes.

2 Combine maple syrup with sriracha sauce. Set aside. (May be warmed just before serving.)

3 Heat shortening to 365°F (185°C) (mediumhigh heat) in large cast-iron skillet. Fry chicken 25 to 35 minutes without lowering heat, turning once or twice for even browning. You may have to do this in 2 batches so as not to overcrowd the pan. Internal temperature should be 165°F (74°C). Drain on paper towel. Sprinkle with a pinch more salt if desired. Serve chicken with wedges of cornbread. Drizzle with warm sriracha maple syrup.

Serves 6