yield: 3-4 servings
time: 25 minutes
active time: 5 minutes
1 1/2 boneless, skin on, chicken thighs cut into 1 inch strips
1/2 cup this little goat went to yucatán
4 Tbsp unsalted butter
1 1/2 tsp kosher salt
1/2 cup 00 flour
1/2 cup cornstarch
pickled cilantro for garnish
Preheat a table top fryer or heavy dutch oven with at least 4 inches of oil, to 340 degrees.
While the oil heats, mix 00 flour, cornstarch, salt and Belize spice mix. Toss chicken strips in flour mix and shake off any excess. Fry for 5 minutes and remove to a cooling rack or paper towel lined sheet tray. Allow to rest for at least 15 minutes or can be done ahead and held,
unwrapped, in the refrigerator overnight.
Turn fryer up to 375 degrees.
While fryer heats, melt butter and Yucatan Sauce together and whisk until well combined.
Fry chicken until dark golden brown and crispy, about 6 minutes. Remove from the oil to rest for a moment, seasoning with a sprinkle of kosher salt. Add fried chicken to a large mixing bowl. Drizzle with Yucatan butter and toss to coat. Transfer to a plate and garnish with cilantro. Serve immediately.