PUMPKIN SCONE / CHAI BUTTERCREAM

CHAI FRIED CHICKEN

YOU WILL NEED

3 Tablespoons Firepot Masala Loose Leaf Cha 2 cups of buttermilk 4 pounds of chicken pieces 2 cups of flour 3 teaspoons baking powder 1 teaspoon salt.

TO MAKE

1. Steep 2 Tablespoons of Firepot Masala Loose Leaf Chai in 2 cups of boiling water for 5 minutes.

2. Strain and cool to room temperature.

3. Combine steeped tea with 2 cups of buttermilk. Add chicken and refrigerate for 8 hours or overnight.

4. Combine 2 cups of flour, 1 Tablespoon Firepot Masala Loose Leaf Chai, 3 teaspoons of baking powder and 1 teaspoon of salt.

5. Fill a cast iron frying pan with 1 inch of canola oil. Heat to medium. Dredge the chicken in the flour mixture and fry in a cast iron skillet, about 8 minutes of each side, until cooked through and brown.