Chicken & Beignets Recipe
fried chicken strips tossed in a hot honey harissa, powdered sugar, and abby's syrup
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Ingredients
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Chicken Strips
Hot Honey Harissa Sauce
Abby's Syrup
Beignets
Method
Chicken Strips
Prepare the Chicken
Cut the chicken breast into strips, about 1 inch wide.
Marinate
In a bowl, combine buttermilk, salt, black pepper, garlic powder, and paprika. Add the chicken strips and marinate for at least 30 minutes in the refrigerator.
Dredge the Chicken
In another bowl, place the flour. Remove the chicken from the marinade and dredge each strip in flour, shaking off the excess.
Fry the Chicken
Heat oil in a deep skillet over medium heat. Fry the chicken strips in batches until golden brown, about 5-7 minutes. Drain on paper towels.
Hot Honey Harissa Sauce
Prepare the Sauce
In a small saucepan, combine honey, harissa paste, lemon juice, and salt. Heat over low heat until warm, stirring to combine.
Abby's Syrup
Prepare the Syrup
In a small bowl, mix maple syrup and vanilla extract until well combined.
Beignets
Make the Dough
In a large bowl, combine flour, baking powder, sugar, and salt. In another bowl, whisk together milk and egg. Combine the wet and dry ingredients until just mixed.
Fry the Beignets
Roll out the dough on a floured surface to about 1/4 inch thick. Cut into squares. Heat oil in a deep skillet and fry the squares until golden brown, about 2-3 minutes per side.
Dust with Powdered Sugar
Drain the beignets on paper towels and immediately dust with powdered sugar.