Prep time: 2 hours and 5 minutes (includes 2 hours marinating time)
Cook Time: 45 minutes
Total time: 2 hours and 50 minutes
Yield: 6-8 servings
1 whole chicken, cut into 8 pieces
1 cup buttermilk
1 large egg
1/2 cup Mighty Maple peanut butter
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
1 (48-ounce) bottle vegetable oil
2 cups all-purpose flour
1. Cut chicken breasts in half, making 10 pieces of chicken total. In a large bowl, whisk together buttermilk, egg, peanut butter, nutmeg and cayenne; season generously with salt and pepper. Toss chicken in marinade; cover with plastic and refrigerate at least 2 hours, tossing twice.
2. Add oil to a heavy-bottomed pot to reach 2 inches; heat oil over medium to reach 350°F. Remove chicken from marinade, allowing excess to drip off; dredge chicken in flour seasoned with salt. Carefully add chicken to hot oil; fry until golden brown and chicken is cooked through, 12 to 15 minutes per batch. Transfer chicken to paper towels to drain; season with salt.