dinnerAmber Gohn

Chied Fricken and Fiddleheads

dinnerAmber Gohn
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.