Mimosa Fried Chicken Recipe
Mimosa Fried Chicken features crispy, golden chicken coated in a flavorful blend of seasonings. The chicken is marinated in buttermilk for tenderness, then dredged in seasoned flour. It's fried until perfectly crunchy. Serve with a mimosa-inspired dipping sauce, combining citrusy elements for a refreshing, tangy complement to the dish.
Equipment
- Deep fryer or large heavy skillet
- Tongs or a slotted spoon for flipping chicken
- Mixing bowls (for marinating and battering)
- Meat thermometer
- Paper towels (for draining)
- Large plate or platter (for serving)
Ingredients
For the Chicken Marinade:
- 4 chicken thighs or breasts bone-in or boneless (about 1.5 lbs)
- 1 cup mimosa freshly squeezed orange juice and sparkling wine
- 1/2 cup buttermilk
- 1 tablespoon hot sauce optional for extra kick
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Coating:
- 1 cup all-purpose flour
- 1/2 cup cornstarch for extra crispiness
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper optional, for heat
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Frying:
- 2 cups vegetable oil for frying
Instructions
1: Marinate the Chicken
- To get started, marinate the chicken. In a mixing bowl, combine the mimosa, buttermilk, hot sauce, garlic powder, onion powder, salt, and black pepper. Stir until everything is well mixed.
- Add the chicken to the marinade, ensuring that the pieces are fully submerged. Cover the bowl and refrigerate for at least 30 minutes, or up to 45-50 minutes for the best flavor infusion.
2: Prepare the Coating
- While the chicken marinates, prepare the coating. In a separate bowl, whisk together the all-purpose flour, cornstarch, paprika, cayenne pepper (if using), salt, and black pepper. The cornstarch will help create that crispy, golden texture you want from fried chicken.
3: Heat the Oil
- In a deep fryer or large skillet, heat the vegetable oil over medium-high heat to 350°F (175°C). Use a thermometer to check the temperature and ensure it’s at the right level for frying.
4: Coat the Chicken
- Once the chicken has marinated, remove it from the liquid and let any excess marinade drip off. Dredge each piece of chicken into the flour mixture, pressing gently to ensure it’s coated evenly.
5: Fry the Chicken
- Carefully place the coated chicken pieces into the hot oil, one at a time. Don’t overcrowd the pan, as this can cause the temperature of the oil to drop and lead to soggy chicken. Fry the chicken for about 20-25 minutes per side, or until it reaches an internal temperature of 165°F (75°C) and the coating is crispy and golden brown.
6: Drain and Serve
- Once the chicken is cooked, remove it from the oil and place it on a plate lined with paper towels to drain excess oil. Let the chicken rest for a few minutes before serving.
Notes
When frying, always monitor the oil temperature closely. If the oil gets too hot, the coating might burn before the chicken cooks fully.
If it’s too cold, the chicken will absorb more oil and become greasy. Also, for a more refined flavor, use fresh, high-quality mimosa or sparkling wine rather than pre-made mixes.