Cashew Milk-Fried Chicken

Fried chicken made with Elmhurst™ Milked Cashews instead of buttermilk to marinate the chicken.

Prep time: about 1 hour
Yield: 8 Servings
Serving size: 2 pieces of fried chicken

Ingredients

16 Uncooked Chicken, Legs and Thighs
1 Qt. Vegetable Oil

Marinade:

5 cup Elmhurst™ Milked Cashews
⅓ cup White Wine Vinegar
¼ cup Hot Sauce
2 tbsp. Salt
1 tbsp. Black Pepper
1 tsp. Cayenne Pepper
1 tsp. Thyme, Dried
1 tsp. Rosemary, Dried
1 tsp. Oregano, Dried

Dredge:
5 cup Flour
2 tbsp. Garlic Powder
2 tbsp. Salt
1 tbsp. Black Pepper
1 tbsp. Onion Powder
1 tsp. Cayenne Pepper
1 tsp. Thyme, Dried
1 tsp. Rosemary, Dried
1 tsp. Oregano, Dried

Directions

  1. Soak the chicken in the marinade for 2-4 hours.
  2. Mix the ingredients for the dredge while the chicken is marinating.
  3. Remove chicken from marinade and toss in the dredge mixture.
  4. Place dredged chicken on a baking sheet lined with parchment and let sit for 30 minutes.
  5. Heat vegetable oil in a large cast iron pan to 350 degrees Fahrenheit.
  6. Fry chicken for 15-20 minutes or until it reaches an internal temperature of 165 and serve hot.

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