Hello and welcome to Black Irish Kitchen brunch addition. In the next few few videos we will be making some some brunch classics with a few twists using black Irish bottling company’s hot sauces.
And today we will be making a favorite of mine and a brunch staple of many a restaurant in NYC, chicken and waffles, but today were going to be making Black Irish fried chicken and French toast and a maple chili sauce
Now for the ingredients you will need
4 chicken thighs bone in skin on
1 cup of AP flour
2 shots of maple syrup
2 shots of black Irish red hot sauce
1 cup of butter milk
1 cup of milk
1 French stick
I cup of watermelon
Salt and pepper
Now we will begin by getting a skillet with some oil on the heat and then we will get 4 bowls.
In the first bowl we will put our chicken thighs along with the butter milk and some salt and pepper and give them a nice coating
In the second bowl were gonna put the cup of AP flour again with some salt and pepper.
In the third bowl we will whisk up the 3 eggs, milk and 1 shot of black Irish red sauce.
And finally in the 4th smaller bowl we will add the other shot of hot sauce and the 2 shots of maple syrup.
Now once you have all this organized your skillet will be nice and hot and we can start by taking the chicken thighs out of the buttermilk and into our seasoned flour.
Once coated shake off any excess flour and we can begin to fry the chicken.
Now the chicken will take 6 to 8 mins on either side depending on the size.
With the chicken nearly ready, we will prepare the French toast. Soak the bread in the egg mixture and fry the bread on either side for about 1 minute on each side.
Now that the French toast is cooked it’s time to remove from the oil and drain on a paper towel and assemble on a plate drizzling with the maple hot sauce mixture and there you have it, Black Irish fried chicken and French toast.