| Recipes |

Super Crispy Chicken with Balsamic Maple Sauce

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

We love a dark chicken nugget, 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.


  • 3 lbs (1.36 kg) dark chicken cutlets, cubed
  • 2 cups all-purpose flour
  • ½ cup cornstarch
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • ½ cup almond milk (see note)
  • ½ cup cold water
  • oil, for frying
Balsamic Maple Sauce
  • 1 cup chicken stock
  • ¼ cup balsamic vinegar
  • ¼ cup maple syrup
  • ¼ cup sugar
  • 4 cloves garlic, cubed
  • 2 Tbsp soy sauce
  • 1 tsp salt
  • ½ tsp pepper
  • 2 Tbsp cornstarch, dissolved in ¼ cup cold water

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 2–3 inches (5–712 cm) of oil to approximately 350°F (175°C), and fry chicken in batches. Remove and drain when browned on both sides, approximately 7 minutes per batch.

To make the sauce, simmer all ingredients besides the cornstarch and water. Add in the dissolved cornstarch and simmer another 5 minutes. Toss chicken in sauce immediately before serving.


(Originally featured in Family Table, Issue 832)

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