Recipe by Michal Frischman

Super Crispy Chicken with Balsamic Maple Sauce

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Meat Meat
Easy Easy
12 Servings
40 Minutes

No Diets specified

We love a dark chicken nuggets, and I find that battering is easier than a three-step dredge. These are super simple, and can be made even a day or two in advance. Reheat closer to serving by flash-frying or heating in a single layer uncovered in a warm oven.


Super Crispy Chicken

  • 3 pounds (1.36 kilogram) dark chicken cutlets, cubed

  • 2 cups all-purpose flour, such as Glicks

  • 1/2 cup cornstarch

  • 2 teaspoons salt

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon paprika

  • 1/2 cup Gefen Almond Milk (see note)

  • 1/2 cup cold water

  • oil, for frying

Balsamic Maple Sauce

  • 2 tablespoons Haddar Soy Sauce

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 2 tablespoons cornstarch, dissolved in 1/4 cupcold water


Prepare the Super Crispy Chicken


Combine flour, cornstarch, and spices, then slowly mix in almond milk and water to form a thick batter. Toss chicken into the batter and coat well.


In a large pot, heat two to three inches (five to seven and a half centimeters) of oil to approximately 350 degrees Fahrenheit (175 degrees Celsius), and fry chicken in batches. Remove and drain when browned on both sides, approximately seven minutes per batch.

Prepare the Sauce


Simmer all ingredients besides the cornstarch and water. Add in the dissolved cornstarch and simmer another five minutes.


Toss chicken in sauce immediately before serving.


I find there is a real difference in taste between refrigerated almond milk and shelf-stable almond milk. Use the refrigerated version if you can.


Photography by Felicia Perretti.   Food and Prop Styling by Shiri Feldman.   Food Prep by Chef Suzie Gornish.

Super Crispy Chicken with Balsamic Maple Sauce

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