Pumpkin Spice Fried Chicken x “Starboy” by The Weeknd

Remember a couple years back when The Weeknd released King of the Fall and went on a tour by the same name? Well where you have fall, you have The Weeknd; but fall also means pumpkin spice. Let’s try having both… together.

Pumpkin Spice Chicken + Waffles meets “Starboy” by The Weeknd + Daft Punk 

It may sound crazy, I mean pumpkin spice fried chicken?! But, let me be the first to tell you that it really goes. Paired with sweet maple syrup and buttery waffles, it’s a definite match.


I started off by marinading the chicken – you can see a video of this process on my Instagram page – then, I fried chicken like you’d imagine you’d fry chicken.

The most important part though, to get that pumpkin spice flavor, is by marinading. All of those great pumpkin spices plus real pumpkin made this one juicy piece of meat.


One week ago The Weeknd debuted his newest single, “Starboy.” Also the title of an upcoming album, which Complex Magazine says “is easily his most anticipated album yet.” Starboy is a slang term, defined as someone full of style. And, hello, The Weeknd went from zero to 100 real quick. Am I right?

Do I have any Weeknd fans circa 2012 out there?


The music video also dropped today. Debuting a fresh cut, The Weeknd chopped his signature ‘do and with it his former self. Because as he says, “Even though I’ve been putting out bodies of work for years, Beauty Behind the Madness felt like the beginning … so there’s no pressure … I owe it to myself to show the world how versatile I can be.” I have a feeling we’re going to see a whole new version of The Weeknd come November.

Pumpkin Spice Fried Chicken

  • Marinade:
  • 2 Bone-in Chicken Breasts
  • 2 Tbsp. Pumpkin Puree
  • 2 Tbsp. Brown Sugar
  • 1/2 Tsp. Nutmeg
  • 1/2 Tsp.Ground Cloves
  • 1/2 Tsp. Ground Ginger
  • 1/4 Tsp. Garlic Powder
  • 1/4 Tsp. Paprika
  • 1/4 Tsp. Salt
  • 1/2 C. Cold Water
  • Fry Mixture:
  • 1/2 C. All Purpose Flour
  • 1 Tsp. Nutmeg
  • 1 Tsp. Ground Cloves
  • Pinch salt
  • 1/2 C. Coconut Milk
  • Canola Oil
  1. Combine ALL marinade ingredients into large bowl or ziploc bag (chicken included) and refrigerate at least 1 hour.
  2. Pour canola oil into a deep frying pan or cast iron skillet (about 1 inch thick of oil) and heat to 350 degrees – You’ll know the oil is ready when you drop a few flecks of flour in the pan and it sizzles!
  3. Combine the flour, nutmeg, cloves, and salt in a shallow bowl (that has a lid) or a ziploc/brown paper bag – whatever you have on hand!
  4. Pour coconut milk into another shallow bowl and dip marinated chicken breasts into the milk.
  5. Drop the chicken breasts into flour, cover & shake! – You want these coated very well.
  6. Place chicken breasts into hot oil further enough apart that they aren’t touching and fry on each side for approximately 10-15 minutes. A deep, bronze-y hue will show.
  7. Top your favorite waffles with this delicious chicken and plenty of maple syrup. Enjoy!

Let me know if you tried this recipe – I’d love to know how yours turned out!


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