Pumpkin Spice Fried Chicken

Remember a couple years back when The Weeknd released King of the Fall and went on that tour by the same name? Well where you have the fall, you have The Weeknd; but when you have the fall, you also have pumpkin spice. Which leads me to this mashup…

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

It sounds crazy, right? Pumpkin spice chicken?! But, let me be the first to tell you.. IT WORKS! 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 term meaning someone full of style. And, hello, The Weeknd done BLOWED UP last year. Am I right?

Do I have any Weeknd fans circa 2012 out there?


Also, the video dropped today. Should I comment on the hair? 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.

Now put this song on repeat and make some chicken!

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.
  2. Refrigerate at least 1 hour.
  3. Pour 1 inch canola oil into deep frying pan or cast iron skillet 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!)
  4. Combine flour, 1 tsp. nutmeg, 1 tsp. cloves, and pinch of salt in shallow bowl (that has a lid) or ziploc/brown paper bag.
  5. Dip marinated chicken breasts into coconut milk. (Quick dip!)
  6. Drop chicken breasts into flour, cover & shake! *Do not remove excess flour – You want these coated!
  7. Place chicken breasts into hot oil – Not too close together! – And fry each side 10-15 minutes.
  8. Pair with waffles, butter, and plenty of syrup!

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


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