I love sweets and so do my ajebutters and when it comes to caramel, we love loads of it. So imagine your chicken tenders and caramel sauce tossed together. Oh my goodness!
Even as I write, I remember how it tasted. The saltiness and sweetness of the caramel mixed with the crunchiness of the chicken. Pack your bags and move straight into the kitchen.
I was surprised to see that the chicken and the caramel made it to the photography stage of this post. I kept seeing little hands picking and dipping and singing “mmmm Mommy, but you know this is yummy!”
Well, thanks to Ajebutter1, she loves baking and she loves caramel so when she said “mommy how about a sweet and savory” I knew this was it!
Of course if you cannot manage the caramel sauce, you may just have the chicken strips with any sauce of your choice.
You may even toss it in some Ata dindin. Trust me, I have tried it and Eureka!
So, if you love chicken, and you love caramel; you will love this recipe.
Okay, print it out and give it a go!
- Four medium sized chicken thighs(use the soft chicken)(use any chicken part you desire)
- 2 cups of butter milk !Tip(To make butter milk, you may use regular milk or evaporated milk. One tbsp. of regular vinegar to one cup of milk. Stir and let it sit for about 5 minutes before use)(Ratio is always 1tbsp:1cup)
- 2tsps of black pepper
- 3 tsps. suya seasoning
- 2tsps of white pepper(optional)
- 2tsps of dry grinded pepper or red chili flakes
- ½tsp cumin(optional)
- ½ tsp thyme
- 1tsp garlic powder
- salt to taste
- 1½ cups flour
- ½ cup corn meal
- oil for frying(or bake in a 350 degree oven)
- 1 cup sugar
- ½ cup water
- ½ cup luke warm milk
- 1 tbsp. butter
- ½-1 tsp salt
- (use sweet condensed milk to make caramel if you want. Recipe in notes)
- Wash and pat the chicken thigh dry. Cut into medium to little strips. Season with salt, 1tsp black pepper, 1tsp white pepper, grinded pepper, suya seasoning, cumin and thyme. Toss to combine and soak in the butter milk for 1-12 hours
- In a separate bowl, mix the flour and the corn meal and season with garlic powder, and the remaining black and white pepper. Drain the marinated strips from the butter milk, shake to remove any excess liquid and toss in the flour mixture. Let it rest for about 30minutes before frying(You may use only flour if you do not have any corn meal)
- in a deep fryer, heat up some oil or oven to 350 degrees. Dust the excess flour on each meat and fry or bake until crispy
- combine water and the sugar in a sauce pan. bring to a boil. Once the water starts to boil, do not stir, but you could shake the pot a little bit to distribute the sugar. keep the water boiling until the mix turns golden brown. Remove the caramel from the heat, whisk in the butter. Once the butter has melted, carefully but quickly stir in the milk and salt; then set aside.
- Any left over caramel can be stored in a jar and for up to two weeks in the refrigerator.
- You may use the caramel as a dip or toss the chicken in the caramel sauce