Hot honey grew up and put on cologne. The truffle'd drizzle hits fried chicken and the truffle lingers after the heat fades, like someone expensive leaning on the bar. Same crunch, darker intent.
35 minutes. Serves 4.
Ingredients
- 800g chicken thighs
- 1 cup buttermilk
- 1½ cups flour
- 4 dessertspoons Plateit Truffle'd Hot Honey Drizzle
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 500ml oil for frying
Method
- Marinate the chicken in salted buttermilk for 30 mins.
- Dredge in flour seasoned with paprika and garlic powder. Press hard.
- Fry at 175°C for 6 to 7 mins a side until deep golden.
- Drizzle the truffle'd hot honey straight out of the oil.
Tip: Truffle fades with heat, so the drizzle goes on after frying, never in the marinade.
