Chicken & Doughnuts

Let's Cook

1. Step 1.

   Cut each chicken thigh in half and place in a gallon-size ziplock bag. Add 1 cup buttermilk and 2 teaspoons kosher salt. Seal the bag and gently shake to coat the chicken pieces. Refrigerate until ready to cook.

2. Step 2.

   Prepare the raised dough for rings and fry as directed, keeping the oil at 360°F. Fry the doughnuts until golden brown, then transfer to a wire rack to cool.

3. Step 3.

   While the doughnuts are cooling, whisk together 2 cups all-purpose flour and ½ teaspoon paprika in a shallow dish. Remove a few chicken pieces from the buttermilk, letting excess drip off. Dip a piece into the flour mixture, turning to coat, then return it to the buttermilk, then back to the flour for a double coating. Repeat with 2 to 3 more pieces.

4. Step 4.

   Fry the coated chicken pieces in the same oil used for doughnuts, being careful not to overcrowd the pot. Cook for 5 to 7 minutes total, flipping at least once, until golden brown and cooked through. Remove to a wire rack set over paper towels. Check internal temperature with an instant-read thermometer; it should reach 165°F. Repeat the coating and frying process with remaining chicken.

5. Step 5.

   Top each doughnut with a piece of fried chicken and drizzle with maple glaze. Serve immediately while the chicken is still warm.