Serves : 4
Preparation time: 10 minutes
Marinade: 2 to 4 hours
Cooking time : 10 to 15 minutes
Ingredients
- 45 ml (3 tablespoons) mild smoked paprika
- 30 ml (2 tbsp.) garlic powder
- 30 ml (2 tbsp.) onion powder
- 30 ml (2 tbsp.) herbes de Provence blend
- 30 ml (2 tbsp) salt
- 30 ml (2 tbsp) pepper, ground
- 45 ml (3 tbsp.) hot sauce
- 750 ml (3 cups) buttermilk
- 12 Québec chicken drumsticks or thighs
- 750 ml (3 cups) flour
- 250 ml (1 cup) cornstarch
- Salt and pepper to taste
The dip
- 125 ml (1/2 cup) yellow mustard
- 60 ml (4 tbsp.) hot mustard
- 125 ml (1/2 cup) honey
- 45 ml (3 tablespoons) Montreal steak spice blend
- 250 ml (1 cup) plain Greek yogurt
- Salt and pepper to taste
Preparation
- Preheat fryer oil to 180°C (350°F).
- In a bowl, mix paprika, garlic and onion powder, herbes de Provence, salt and pepper.
- Pour half the prepared spice mixture into a bowl, add the hot sauce and buttermilk and mix.
- Coat the chicken pieces with this mixture and set aside in the refrigerator for 2 to 4 hours.
- In the bowl containing half the remaining spice mix, stir in the flour and cornstarch.
- Remove from marinade and roll chicken pieces in flour mixture.
- Plunge the chicken pieces into the hot oil and cook for 10 to 15 minutes, depending on the size of the pieces. The meat should reach an internal temperature of 82 to 84°C.
- Let cool slightly on absorbent paper. Season with salt and pepper.
- For the dipping sauce, mix the mustards, honey, spices and yogurt in a bowl. Check seasoning.
- Refrigerate until ready to serve.
