Roger Mooking makes cripsy fried chicken, topped with basil and honey lime mayo that you and your kids are sure to love.
- 2 cups buttermilk
- 1 tbsp ground black pepper
- 1 tbsp kosher salt
- 2 bone-in chicken thighs
- 1 chicken breast, cut in half along breast bone
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 cup cornmeal
- Roger’s secret ingredient: 1 tsp chili flakes
Whisk together buttermilk, ground black pepper and kosher salt until combined. Place chicken thigh and breast into buttermilk mixture, ensuring both pieces are covered by the liquid. Cover and store in refrigerator overnight or 24 hours.
In a pot large enough to fully submerge chicken and vegetable oil while making sure the pot is never more than half full, bring oil to 325ºF using a thermometer.
Combine all-purpose flour, cornstarch and cornmeal until mixed well.
Prepare a tray lined with paper towels and set next to deep frying setup.
Remove chicken from buttermilk mixture and shake off excess buttermilk. Completely dredge wet chicken in flour mixture and place immediately into preheated deep frying oil, making sure that the chicken is fully submerged and the pot is never more than half full. Cook until chicken is fully cooked, approximately 12 – 15 minutes. Immediately transfer from hot oil, using tongs, and place on paper lined tray; season with salt, pepper, and Roger’s secret ingredient (chili flakes). Allow excess oil to drain for approximately 2 minutes before plating.
- 8 leaves fresh basil
- Vegetable oil
Bring a small pot half filled with vegetable oil to 325ºF using a thermometer. Gently pat basil leaves dry with paper towel. Carefully put basil into hot oil and fry until the bubbles subside, about 20 seconds. Remove basil from oil with spider onto paper towel to remove excess oil. Set aside until ready to plate.
Honey lime mayonnaise
- ½ cup mayonnaise
- 5 ½ tbsp. lime juice
- 1 ½ tbsp liquid honey
Whisk mayonnaise, lime juice and liquid honey until smooth and homogenous.
Plate each serving with ½ chicken breast and 1 chicken thigh. Top the chicken with crispy basil and plate with a side of honey lime mayo.
Courtesy Roger Mooking
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