Chocolate Fried Chicken – The Corner Chicken Shop

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Chocolate Fried Chicken

Ingredients

For chocolate buttermilk brine:
1 quart buttermilk
2 tablespoons cocoa powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne pepper
1 teaspoon garlic, minced
12 to 15 chicken tenderloins

For dry batter:
1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cayenne pepper

Neutral oil, such as canola or peanut, for frying

For Tabasco honey:
1/4 cup honey
1 teaspoon tabasco sauce

Directions

Make the brine: In a large bowl or heavy-duty resealable plastic bag, mix together the buttermilk, cocoa powder, salt, pepper, cayenne pepper, and garlic.
Add chicken tenders, and make sure they are submerged. Cover and refrigerate for at least 12 hours, up to 48 hours.
Make the dry batter: In another large bowl, mix together the flour, cornstarch, cocoa powder, salt, pepper, cinnamon, nutmeg, and cayenne pepper.
Fry the chicken: Remove the chicken from the brine, and dredge the chicken in the flour mixture. Shake off any excess.
Heat the oil in a heavy-bottomed dutch oven or electric deep fryer to 180 degrees Celsius. Add chicken to the oil in batches, and cook for 6 to 7 minutes, turning occasionally, until the tenders are cooked through. Drain off excess oil by laying chocolate fried chicken on a paper-towel-lined plate.
Make the Tabasco honey: Mix together honey and tabasco, until combined. Serve with warm chocolate fried chicken

✉️ Email
info@thecornerchickenshop.com.au

📍 Address
Shop 87-89, Dairy Produce Hall,
Queen Victoria Market
Corner of Victoria & Queen Streets, Melbourne

☎️ 03 9329 9983

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