Adding a variety of seeds to the coating gives these bites by Chef Joshna Maharaj some texture, making them a little more wholesome.
1½ lbs boneless skinless chicken
2 cups buttermilk
2 tbsp hot sauce
1½ cups spelt flour
1/3 cup sesame seeds
1/3 cup sunflower seeds
2 tbsp ground flax seeds
1 tbsp hemp seeds
2 tsp cayenne pepper
2 tsp paprika
1 tsp garlic powder
1 tbsp salt
1 tsp freshly ground black pepper
2 cups canola oil
2 large egg yolks
1 small garlic clove, finely grated
½ tsp kosher salt plus more
1 cup extra virgin olive oil
½ tsp of cayenne pepper
Fresh lemon juice
Freshly ground black pepper
2 scallions, dark and light green parts only, very finely chopped
1. Preheat oven to 375F. Chop the chicken into 2-inch pieces. In a large bowl combine the buttermilk, hot sauce, and chicken. Cover and let marinate in refrigerator for at least 2 hours or up to overnight.
2. In a glass baking dish, whisk together the flour, sesame, sunflower, flax and hemp seeds, cayenne pepper, paprika, garlic powder, salt and pepper. Remove the chicken from the buttermilk and add to the seasoned flour. Make sure all the chicken pieces are thoroughly coated. Remove the chicken from the flour mixture and put back into the buttermilk. Remove chicken from buttermilk and put back into the seasoned flour mixture for a second coating. Transfer the double coated chicken to a baking sheet and reserve.
3. Heat the canola oil in a large cast iron skillet to 350 degrees F. Add the reserved 2 tablespoons bacon fat. Working in batches, fry the chicken until golden brown, about 5 minutes. Transfer the cooked chicken to a sheet pan lined with paper towels. Season lightly with salt.
4. Make aioli: Place 2 egg yolks, minced garlic, salt and 1 tbsp water in the bowl of a food processor. With the motor running, slowly drizzle in olive oil and process until a thick, luxurious spread forms. Add cayenne, lemon juice and black pepper and pulse just to combine. Scrape out of processor bowl and fold in scallions. Serve with fresh chicken bites.