- 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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