Raspberry Fried Chicken
A jar of not-so-good raspberry jam was mixed with melted butter, ketchup and hot sauce to make a glaze. This raspberry fried chicken turned out to be an absolute delight!More details about the jam in the notes after the recipe.
- 800 grams chicken thigh fillets skin on
- 2 ½ teaspoons salt
- ½ teaspoon pepper
- 1 cup buttermilk
For the raspberry glaze
- 2 tablespoons butter
- ¼ cup raspberry jam
- 2 tablespoons ketchup
- 2 tablespoons hot sauce we used Sriracha
To fry the chicken
- ¼ cup all-purpose flour
- ¼ cup corn starch
- cooking oil for deep frying
Marinate the chicken
- Wipe the chicken fillets with kitchen paper then toss with the salt and pepper.
- Transfer the chicken fillets to a container and pour in the buttermilk. Stir to allow the liquid to seep between the fillets.
- Cover the container and marinate the chicken in the fridge overnight.
Make the raspberry glaze
- Dump the butter and raspberry jam into a microwaveable bowl and heat in the microwave for 30 to 40 seconds or just until the butter is melted.
- With a whisk, mix the butter and jam until the oily butter is fully incorporated.
- Stir the ketchup and hot sauce into the butter-jam mixture, and set aside.
Fry the chicken
- Heat enough cooking oil in a frying pan to reach a depth of at least three inches.
- Whisk the flour and starch together in a bowl.
- Drain the chicken.
- Dredge each chicken fillet in the flour-starch mixture and fry until golden and crisp.
Glaze the chicken
- Pour off the oil from the frying pan.
- Return the pan on the stove and heat the raspberry glaze until large bubbles form around the edges.
- Arrange the fried chicken fillets in a single layer in the simmering glaze.
- Allow the chicken to soak up the glaze before flipping over to allow the opposite sides to get plenty of the glaze too.
- Serve the raspberry fried chicken immediately.
More than anything, this recipe is an exercise in putting to good use a food item that would have been left forgotten. The thing about online grocery shopping — something that has become the norm in 2020 — is that you can’t inspect every food item as closely as you’d do if you were holding it in your hand. So, we bought a jar of raspberry jam, it was bland in every possible way and I just knew that everyone would ignore it. So, I made a glaze with half of the content of the jar. With the addition of butter, ketchup and Sriracha, the nondescript raspberry jam was transformed to a sensational glaze.
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