Ingredients for Chicken
- 3 LBS Boneless Skinless Chicken Breast (at Stemmler’s)
- 2 Tbsp Montreal Chicken Spice
- 1 Tbsp Garlic Salt
- 1 Tbsp Smoked Paprika
- 2 Tsp Pepper
- 2 Eggs
- 1 L Buttermilk
- ¼ Cup Sriracha
- ¼ Cup Sea Salt Flakes
- Canola Oil for Frying
- 2 Tsp Fresh Thyme Leaves (chopped)
- 2 Cups A/P Flour (or Gluten Free Flour if required)
- ½ Cup Maple Syrup (at Stemmler’s)
Ingredients for Pasta
- 1 Cup Dried Penne Noodles
- 2 Shallots (finely chopped)
- ½ LB Butter
- ¼ Cup Yellow Mustard
- 2 Tbsp Worcestershire Sauce
- ½ Cups A/P Flour (or Gluten Free if required)
- 2 Tsp Fresh Thyme Leaves (chopped)
- 1 Tsp Fresh Rosemary Leaves (chopped)
- 1 Tsp Montreal Chicken Spice
- 1 L Milk
- ¼ Cup Oatshine BBQ Sauce (at Stemmler’s)
- 1 Cup Smoked Cheddar grated (at Stemmler’s)
- 6 Asparagus Spears (grilled then chopped)
Instructions Serves 4-6 people Prep time: 1 Hour Cook time: 30 Minutes
1. For the chicken, start by cutting the breasts into 2 or 3 pieces each. Place in a bowl, add half the spices, herbs & seasonings then mix together. Pour half the buttermilk over the chicken, covering it. Mix again then set aside or place in the fridge if you would like to brine it overnight. In separate bowls, add half the flour and the rest of the dry spices, then mix together. In the second bowl, mix the eggs then add the rest of the buttermilk as well as the thyme. In a third bowl add the rest of the flour along with a pinch of salt/pepper.
2. If the chicken has been in the fridge, take it out an hour before you want to begin coating it. Drain the brine and pat dry. Using one hand, lightly dredge the chicken in the flour/spice mix and shake off excess. Then, using the opposite hand (keep one hand for wet and one hand for dry), place it into the buttermilk/egg mixture, again shaking off the excess. Then dredge it one more time in the final flour/salt&pepper mixture. Shake off the excess again then place on a sheet pan.
3. Heat the oil in a heavy pan, about ¼ inch deep. It's hot enough once it gets to 375F (med-hi) *drop some flour into the oil. If it sizzles then the chicken is ready to go in** Carefully place a few pieces in the hot oil, making sure you don't overcrowd the pan. When the chicken gets golden brown and crispy, turn it over. A meat thermometer should read 160F or higher to ensure that it is fully cooked. When done, place chicken on a cooling rack & tray to avoid the bottom getting soggy. Sprinkle with salt flakes and keep warm in low oven.
4. For the pasta, melt the butter in a deep saucepan. Once that’s done, add the shallots then let it cook a few minutes longer on low med-low heat until it turns slightly amber. It should start to smell a little nutty too. Add the the spices, mustard, worcestershire & bbq sauces as well as the flour then mix together. It will form a thick paste (roux) so you will need to cook it for a couple more minutes. Slowly whisk in the milk until it turns into a sauce (you may need to add a bit more liquid if it’s too thick). Let it cook slowly for a few more minutes, stirring and making sure the bottom of the pot doesn't scorch. The sauce should nicely coat the back of a spoon.
5. Next, while the pasta is cooking, shred the cheese and roast or grill the asparagus then set aside. Once the pasta is drained and rinsed, combine it, the cheese and some chopped asparagus to the sauce, then mix together. If you want, just add some extra cheese on top to along with some toasted bread crumbs or chopped scallions/chives.
6. Finally, mix the maple syrup and sriracha together in bowl, then toss in the warm chicken to coat. Serve immediately with the pasta and your own favourite salad. Enjoy!