What an amazingly flavorful combination this experiment was! So when I told my family we’re having fried chicken sandwiches with spicy blueberry sauce, well, most of them thought, once again, she’s pushing it. But my oldest son and I couldn’t wait to try this combination. Purely experimental yet worked so so well. It may be my new favorite sandwich. The blueberry sauce spiked with sriratcha over the crispy fried chicken on a toasted bun made me crave more messy bites when it was gone. Messy is good.
I also prepared a cabbage slaw with peanuts in a red wine vinaigrette which was really good, but sorry cabbage slaw, the blueberry sauced chicken sandwich stole the show! Fried is not the healthiest option but you need to live a little, right?! Besides all those antioxidants in the blueberries and the cabbage will make up for it (well maybe add a good sweat session the next morning too). Put away your mayo, and ketchup, and dig into this savory recipe. Let me know how you like this flavor combination…kinda think you will. Enjoy!
6 Skinless Boneless Chicken Thighs
1/8 cup So Delicious Original Coconut Milk
1/2 cup brown rice flour
1/2 cup millet flour
2 tablespoons kosher salt
1 tablespoon sweet paprika
1 tablespoon granulated garlic
1/2 teaspoon taco seasoning
1/2 cup grape seed oil, or more for frying
sriratcha, to taste
Blueberry Sauce, add sriratcha to the sauce, to your taste
6 Udi’s Hamburger Buns
First clean off any excess fat off the chicken. Season chicken evenly with kosher salt. I use a lined baking sheet to spread all the chicken out so I can evenly season, then turn over every piece to season the other side.
In a medium bowl, combine eggs and coconut milk, whisk well. In another bowl combine flours, sweet paprika, and garlic.
*Please Note: To avoid cross contamination, wash hands every time you come in contact with raw chicken. I use latex free kitchen gloves to season and coat the season then discard. I also use different tongs for handling meat and for cooking.
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