- 3/4 cup all purpose flour
- 1/2 cup water
- 1 tsp. baking powder
- 4 chicken thighs-boneless, skinless, butterflied to an even 1/2” thickness
- 1 cup panko bread crumbs
- 1 cup all purpose flour
- As needed vegetable oil for frying
- 1/2 cup pure maple syrup
- 2 tsp. chipotle pepper puree
- 1 Tbsp. apple cider vinegar
- To taste kosher salt and black pepper
Whisk together the first measure of flour, water and baking powder until smooth. Add the chicken thighs and toss to coat evenly.
Combine the panko bread crumbs and second measure of flour in a wide, shallow dish for breading. Remove one chicken thigh at a time and dredge thoroughly in the crumb mixture on both sides, pressing to adhere. Shake off excess crumbs and reserve. Repeat with the remaining chicken.
Heat a deep fryer with at least 3” of oil to 350°F. Fry only 2 pieces of chicken at a time until a deep golden and cooked through, about 5 minutes. The internal temperature of the chicken should be 165°F. Drain on paper towels and repeat with the remaining chicken. Season the chicken to taste with salt and black pepper.
While the chicken is frying, whisk together the maple syrup, chipotle pepper, and vinegar, seasoning to taste with salt and black pepper. Serve with the crispy chicken and enjoy! Recipe serves four people.
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