SunFest is working with the organizers of the annual "Palm Beach Food & Wine Festival" to freshen up the eating experience and to feature a fun dining experience with culinary creations in the newly-designed area.
SunFest Hot Chicken
Serves: 4 - 6
o 4 each – 6 ounce boneless, skinless chicken breasts; cut into 2 ounce strips
o 1 tablespoon cayenne
o 2 tablespoons brown sugar
o 1 tablespoon granulated garlic
o 1 tablespoon paprika
o 1 tablespoon kosher salt
o 1 teaspoon black pepper
o 2 large eggs
o 1 cup buttermilk
o 1 tablespoon favorite hot sauce
o 3 quarts vegetable oil
o 2 cups all-purpose flour, seasoned with salt and pepper
o 4 ounces unsalted butter; melted
o Dill pickles; sliced for garnish
In a large bowl, whisk together cayenne, sugar, granulated garlic, paprika, salt and pepper. Set aside half of the mixture
and use the other half to season all sides of chicken and let it sit for at least an hour, in the fridge, up to 3 hours.
In a large Dutch oven or tabletop fryer, heat oil until 325F.
Remove chicken from refrigerator and pat dry with paper towels.
Whisk together eggs, buttermilk and hot sauce. Set two bowls with the seasoned flour mixture for breading.
Dredge chicken in seasoned flour, then buttermilk mixture, and then in the seasoned flour again.
Gently drop breaded chicken into fryer or pan, in batches, and fry until golden brown, about 7-10 minutes making sure the
internal temperature reaches 165F.
Meanwhile, combine the remaining spices with the melted butter.
Place fried chicken on a wire-racked sheet pan and brush with desired quantities of butter and spice mixture.
Serve with dill pickles.