Chocolate Fried Chicken

Chocolate Fried Chicken
For Chocolate Buttermilk Brine
  • 1 qt buttermilk
  • 2 tbsp cocoa powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cayenne pepper
  • 1 tsp garlic, minced
  • 12 to 15 chicken tenders
For Dry Batter
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • ½ cup cocoa powder
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cayenne pepper
For Tabasco Honey
  • ¼ cup honey
  • 1 tsp tabasco sauce
Make the Brine
  1. In a large bowl or heavy-duty resealable plastic bag, mix together the buttermilk, cocoa powder, salt, pepper, cayenne pepper, and garlic.
  2. Add chicken tenders, and make sure they are submerged. Cover and refrigerate for at least 12 hours, up to 48 hours.
Make the Dry Batter
  1. In another large bowl, mix together the flour, cornstarch, cocoa powder, salt, pepper, cinnamon, nutmeg, and cayenne pepper.
Fry the Chicken
  1. Remove the chicken from the brine, and dredge the chicken in the flour mixture. Shake off any excess.
  2. Heat the oil in a heavy-bottomed dutch oven or electric deep fryer to 350°F. Add chicken to the oil in batches, and cook for 6 to 7 minutes, turning occasionally, until the tenders are cooked through. Drain off excess oil by laying chocolate fried chicken on a paper-towel-lined plate.
Make the Tabasco Honey
  1. Mix together honey and tabasco, until combined.
  2. Serve with warm chocolate fried chicken.