Chied Fricken and Fiddleheads

Fricken Ingredients

• 1-1.5 lb chicken breast or drumsticks, cut into any size/shape
• Vegetable, canola, or peanut oil for frying. Enough to fill your cooking pot about 3" deep.

Wet Mix:

• 1 1/2 cups buttermilk
• 1 Tbsp salt
• 1/2 tsp black pepper
• 2 tsp paprika

Dry Mix:

• 1 tsp Thyme
• 1/2 tsp oregano
• 1 1/2 tsp cayenne
• 1/4 tsp tarragon
• 2 tsp garlic powder
• 1/4 tsp cubeb pepper
• 1/4 tsp white pepper
• 1/2 tsp chives
• 1 cup flour

Directions

1. Combine Wet Mix ingredients in a medium bowl
2. Marinate chicken pieces in the Wet Mix for at least an hour (max 8 hours)
3. While marinating, combine Dry Mix ingredients in a SEPARATE bowl or shallow, wide dish
4. One piece at a time, dip the chicken in the Dry Mix, coat it completely, shake off the excess and set aside on a plate.
5. Now, repeat this coating. Dip each piece of chicken back in the Wet Mix again, and once more in the Dry Mix. You should end up with 4 alternating coatings.
6. Fry in vegetable, peanut or oil at 375 until golden on the outside and cooked thoroughly inside

Maple Mustard Sauce:

• 2 Tbsp mustard of choice (Spicy brown is tasty!)
• 2 Tbsp maple syrup

1. Whisk with fork to combine

Fiddleheads:

1. Wash and cut to round ends
2. Sauté in a pan with olive oil and salt about 8 minutes.