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.
For the raspberry glaze
- 2 tablespoons butter
- ¼ cup raspberry jam
- 2 tablespoons ketchup
- 2 tablespoons hot sauce we used Sriracha
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.
Save on Pinterest
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.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.
Asian food lover?Visit Devour.Asia for travel stories, food tales and recipes!