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Jason Santos - Buttermilk Fried Chicken Southern Style Potato Salad, BBQ Syrup

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A signature BBQ syrup from Jason Santos, served at his restaurant, “Buttermilk & Bourbon.”
Ingredients

BUTTERMILK FRIED CHICKEN INGREDIENTS:

  • 4 ea. Lg. Chicken thighs, boneless & skinless, slightly pounded
  • 1 cup buttermilk
  • 1 tbl. Crystal hot sauce

CHICKEN DREDGE INGREDIENTS:

  • 1 tbl. Lemon pepper
  • 1 tbl. Granulated garlic powder
  • 1 tsp. Old bay seasoning
  • ½ tsp. Crushed red pepper flakes
  • ½ tsp. Dried oregano
  • 2 cups masa harina flour
  • 2 cups all-purpose flour
  • 2 tsp. Salt
  • 1 tsp. Freshly ground black pepper
  • ¼ tsp. Cayenne pepper

GARNISH INGREDIENTS:

  • Micro greens
  • Roasted pepper (red, piquillo)

SOUTHERN STYLE POTATO SALAD INGREDIENTS:

  • 3 ½ lbs. Red bliss potatoes, scrubbed clean
  • 2 ½ cups mayonnaise
  • ¼ cup dijon mustard
  • ¼ cup red wine vinegar
  • 7 ea. Hard boiled eggs, crumbled
  • ¼ cup bacon bits, cooked crispy
  • 1 cup green onion, minced
  • 1 cup red onion, small diced
  • ¼ cup chives, minced
  • S&P

BBQ SYRUP INGREDIENTS:

  • 1 ea. Jalapeno, stem removed, split & grilled
  • 10 oz. Molasses
  • 3 oz. Hoisin sauce
  • 2 tbl. Dijon mustard
  • 9 oz. Ketchup
  • 4 oz. Apple cider vinegar
  • 4 oz. Honey
  • 2 tsp. Granulated garlic
  • 2 tbl. Tamarind concentrate

Serves 4

BUTTERMILK FRIED CHICKEN DIRECTIONS:

1. Mix together chicken, buttermilk and hot sauce.

CHICKEN DREDGE DIRECTIONS:

1. Soak chicken for minimum 1 hour mix it all together. Shake chicken of excess buttermilk mixture then dredge chicken.

2. In either a medium size pot or a cast iron pan heat canola oil to 350F. Carefully add chicken to the oil and cook for 10-12 minutes. When done season with s&p and serve.

SOUTHERN STYLE POTATO SALAD DIRECTIONS:

1. Place the potatoes in a large pot of water. Bring the water to a rolling boil, then lower the heat and simmer for 15 to 20 minutes, until the potatoes are tender when pierced with a knife but not overcooked. Drain the potatoes well in a colander, then place potatoes in refrigerator to cool about 20 minutes.

2. Meanwhile, in a small bowl mix mayonnaise, dijon mustard & red wine vinegar and set aside.

3. When the potatoes are cool, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. Add the hard-boiled eggs, bacon bits, green onions, red onions & chives toss well and season with salt & pepper, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

BBQ SYRUP DIRECTIONS:

1. Add all the ingredients to a small pot and bring to a boil then reduce the heat and simmer for 5 minutes. Remove from heat strain through a fine sieve.

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