Chicken, the breakfast edition thanks to Five Way Foods. We love oatmeal and honey, oatmeal and berries, even oatmeal and cinnamon are a match made in heaven! So why not oatmeal and crispy chicken? This recipe is easier than it seems, and while the cooler temperatures seem like the perfect opportunity to serve up a hot breakfast — sunshine & warmth shouldn’t steer you away from this delicious morning meal either.
- 4 boneless skinless chicken thighs (about 1 1/4 lbs)
- 1 16-oz bottle Five Way Foods chicken bone broth
- 1 1/4 cup rolled oats
- 1 1/2 – 2 cups oil
- 3-4 medium garlic cloves, coarsely chopped (about 1 1/2 tbsp) honey, for drizzling
FOR THE BRINE:
- 1 cup buttermilk
- 1 tsp freshly grated lemon zest
- 1 tbsp chopped fresh thyme
- 1/4 tsp cayenne pepper
- 1/2 tsp Kosher salt
FOR THE DREDGE:
- 3/4 cup all-purpose flour
- 1/3 cup corn starch
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- 1 tsp Kosher salt
1. In a small bowl, whisk the buttermilk, lemon zest, thyme cayenne and salt until incorporated.
2. Trim the chicken thighs of any undesired fat and place them in in the bowl. Coat the chicken in the buttermilk mixture, cover the bowl with plastic wrap, and transfer to the refrigerator for 4 hours to overnight.
3. Whisk the flour, corn starch, cayenne, garlic powder and salt together into a large, shallow bowl. Set aside.
4. Pour the oil into a heavy-duty pan to a level of about 1 inch. Set the oil over high heat and bring to a temperature of 350°.
5. While the oil is heating, pour the oats and bone broth into a 3-quart saucepan and bring to a simmer over medium-low heat (note: keep your hot oil and oatmeal pot as separate as possible to avoid splashing water into the frying pan).
6. Simmer the oats for about 2-3 minutes, stirring occasionally. Cover the pot, remove the oats from the heat, and set aside to allow the oats to steam.
7. Remove the chicken from the refrigerator. Pour 1 tablespoon of the brine into the flour dredge and mash it around with a fork. This will help crispy bits form on the chicken.
8. Shake any excess brine off of the chicken and dredge in the flour mixture, one at a time. Using tongs or a wire basket, shake the chicken to remove excess flour.
9. Transfer the chicken to the hot oil, taking care not to overcrowd the pan. The temperature should drop to about 300°. Monitor the oil temperature (and adjust the stove heat accordingly) to maintain a temperature of 300°.
10. Fry the chicken for 6 minutes on one side. Flip and fry for another 5 minutes until the chicken reaches an internal temperature of 165°.
11. Using tongs or a wire basket, transfer the chicken to a wire rack. Turn off the heat and move the hot frying pan to a cold burner.
12. While the chicken cools, pour 2 tbsp of the chicken frying oil into a small saucepan. When the oil begins to shimmer, add the garlic to the pan. Fry for about 3 minutes, or until the garlic is crispy, golden and toasted. Transfer to a small plate lined with a paper towel.
13. To plate the oatmeal, uncover the pot and stir the oats. Thin them out, if necessary with a few drops of water. Divide the oats between serving bowls and drizzle with honey. Place the chicken on top, along with the toasted garlic and more honey. Eat immediately.