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Recipes
Crispy Maple Hot Chicken with Whipped Butternut Squash
6 servings
45 minutes total

Ingredients

    • For chicken
    • 1 ½ cups Marburger Farm Dairy Gourmet Buttermilk
    • ¼ cup Frank’s RedHot Original Cayenne Pepper Sauce
    • 1 ½ lb Farmer Focus Organic & Free Range Boneless Skinless Chicken Thighs
    • 4 teaspoons kosher salt, divided
    • ½ teaspoon freshly cracked black pepper
    • 2 cups potato starch
    • 2 cups Bob’s Red Mill Stone Ground White Rice Flour
    • Peanut oil, for deep frying
    • Assorted pickles (optional, for serving)
    • For hot sauce
    • 4 tablespoons Kerrygold Unsalted Pure Irish Butter
    • 1 tablespoon garlic powder
    • 1 tablespoon cayenne pepper
    • 1 tablespoon smoked paprika
    • ¼ cup Frank’s RedHot Original Cayenne Pepper Sauce
    • ½ cup real maple syrup
    • For butternut squash
    • 2 (13 oz) packages cubed butternut squash
    • 8 tablespoons Kerrygold Unsalted Pure Irish Butter
    • 2 tablespoons real maple syrup
    • ¼ cup Marburger Farm Dairy Gourmet Buttermilk
    • 1 teaspoon kosher salt

    Steps

      1. Prepare chicken. Combine in large bowl: 1 ½ cups buttermilk and ¼ cup cayenne pepper sauce until blended. Season chicken with 1 teaspoon salt and ½ teaspoon pepper. Add chicken to buttermilk mixture; turn to coat well. Set aside. Combine in second large bowl: potato starch, rice flour, and 3 teaspoons salt until blended; set aside.
      2. Prepare hot sauce. Add to small saucepot: 4 tablespoons butter, garlic powder, cayenne pepper, and paprika. Cook 1 minute over medium, stirring occasionally, until butter is melted and smooth. Stir in remaining ¼ cup cayenne pepper sauce and ½ cup maple syrup until blended and smooth. Simmer 3–4 minutes until flavors develop; remove pot from heat and set aside at room temperature.
      3. Prepare squash. Microwave squash following package instructions until tender. Add remaining ingredients to bowl of food processor: cooked squash, 8 tablespoons butter, 2 tablespoons maple syrup, ¼ cup buttermilk, and 1 teaspoon salt. Process 1 minute until very smooth; keep warm.
      4. Heat fryer oil to 350°F. Remove chicken from buttermilk mixture, allowing excess to drip off (discard marinade). Dredge chicken in potato-rice mixture, pressing to adhere well. Place chicken in oil and fry 8–10 minutes (in batches if necessary) until crisp and 185°F. Drain chicken on paper towels. Brush tops of chicken with 3 tablespoons maple hot sauce. Serve chicken with squash puree and drained pickles on the side, if desired.

    Amount per ⅙ recipe serving: Calories 840, Total Fat 38g, Sat Fat 18g, Trans Fat 0g, Chol 165mg, Sodium 1370mg, Total Carb 100g, Fiber 3g, Total Sugar 33g, (Incl. 20g Added Sugars), Protein 23g, Vitamin D 0%, Calc 10%, Iron 10%, Potassium 20%