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crispy chicken thighs with Pumpkin ale waffles, pumpkin beer waffles sweetsavant.com America's best food blog
Demetra Overton sweetsavant.com

Firecracker Chicken Crispy Chicken Thighs with Sorghum Hot Sauce Syrup

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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 4 -6 servings
Ingredients Method

Ingredients
  

  • 3 pounds boneless skinless chicken thighs
  • 3/4 cups hot sauce divided
  • salt and pepper
  • 2 cups potato starch or corn starch
  • 1/2 cup sorghum
  • canola oil for frying

Method
 

  1. Cut each chicken thigh into 3 pieces
  2. Place the chicken thighs into a zip top bag or bowl and add 1/2 cup of hot sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper
  3. Marinate the chicken thighs at room temperature for 30 minutes
  4. Drain the marinade and toss the chicken thighs in the potato or corn starch ( do this is batches only coat the batch you are about to cook
  5. Heat a 1/2 inch of canola oil over medium heat and fry the chicken in batches
  6. Drain the chicken on a paper towel or a rack
  7. TO MAKE THE SORGHUM / HOT SAUCE SYRUP
  8. Stir the sorghum and remaining hot sauce together until well combined
  9. Drizzle the syrup over the chicken and serve