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Try SavoraLingonberry Habanero Glazed Fried Chicken
Crispy, juicy fried chicken with a sweet, tart, and subtly spicy glaze. This recipe combines classic American fried chicken with a Swedish-inspired lingonberry twist and a kick of habanero heat.
Ingredients
- Chicken pieces (drumsticks, thighs, breasts)2 lbs
- Buttermilk4 cups
- Salt2 tbsp
- Black pepper1 tbsp
- All-purpose flour3 cups
- Paprika2 tbsp
- Garlic powder1 tbsp
- Onion powder1 tbsp
- Cayenne pepper1 tsp
- Lingonberry preserves1 cup
- Habanero pepper1 small
- Apple cider vinegar2 tbsp
- Butter2 tbsp
- Vegetable oil4 cups
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Learn MoreMethod
In a large bowl, combine buttermilk, salt, and pepper. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight.
In a separate large bowl, whisk together flour, paprika, garlic powder, onion powder, and cayenne pepper.
Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to ensure it adheres well. Place dredged chicken on a wire rack.
In a large, heavy-bottomed pot or deep fryer, heat vegetable oil to 325°F (160°C).
Carefully add chicken pieces to the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown and cooked through. Chicken is done when the internal temperature reaches 165°F (74°C).
Remove chicken from oil and place on a wire rack to drain excess oil.
While chicken is frying, prepare the glaze. In a saucepan, combine lingonberry preserves, minced habanero pepper, apple cider vinegar, and butter. Heat over medium heat, stirring until butter is melted and the mixture is well combined. Simmer for 5 minutes, allowing the flavors to meld.
Brush the lingonberry habanero glaze generously over the fried chicken pieces.
Serve immediately and enjoy!
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