- 3 cups buttermilk
- 3 sprigs fresh thyme
- 1 clove garlic, smashed
- 1 bay leaf
- 2 tablespoons Sriracha sauce
- 6 boneless, skinless chicken breasts
- 2 cups olive oil
- 1 1/4 cups vegetable oil
- 2 cups rice flour
- 1 cup tapioca starch
- 1 cup potato starch
- 4 teaspoons kosher salt
- 4 teaspoons ground black pepper
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- In a large re-sealable plastic bag combine buttermilk, thyme, garlic, bay leaf, and Sriracha.
- Add the chicken to the buttermilk marinade, seal the bag, and mix to completely coat the chicken.
- Marinate the chicken in the refrigerator for at least 8 hours and up to 24 hours. Preheat oven to 375F.
- Fill a 10-inch cast iron skillet with the olive oil and vegetable oil, it should come 1/4 of the way up the sides of the pan. Heat oil to 370F.
- In a shallow dish thoroughly combine the dry ingredients.
- Remove the chicken from the buttermilk marinade; allow the excess to drip off the chicken and then dredge in the dry ingredients.
- Gently lay chicken in the preheated oil, in batches, and fry on each side for 8-10 minutes, until golden brown and cooked through.
- If the chicken browns before it cooks through remove it to a sheet tray lined with a baking rack, cover with foil, and place in the preheated oven until cooked through.
- Cut chicken breasts in half, place on a biscuit and top with maple pecan sauce.
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