Chicken Donuts Recipe

Slice and marinate

Cut chicken thighs into 3/4-inch thick strips or bite-size pieces that will fit inside a dough ring. In a medium bowl combine buttermilk, hot sauce, 1 tsp kosher salt and 1/2 tsp black pepper. Submerge the chicken pieces in the marinade, cover, and refrigerate for at least 1 hour and up to 6 hours (shorter if pressed for time).

In a shallow bowl or wide dish whisk together 1 1/4 cups flour, 1/4 cup cornstarch, smoked paprika, garlic powder, onion powder, cayenne, 1 tsp kosher salt and 1/2 tsp black pepper until uniform. This dry mix will give a crisp, seasoned crust.

Lightly flour a work surface. If using refrigerated biscuit or pizza dough, bring it to room temperature for 10–15 minutes so it's pliable. Roll or stretch the 8 oz dough into a 7–8 inch round about 1/4 inch thick. Use a 2-inch round cutter to cut out the center of each donut (or an overturned bottle cap). You should get 4–6 small rings depending on thickness. If dough is sticky, brush hands with the 2 tbs cold water sparingly to smooth edges.

Place several marinated chicken pieces into each dough ring so they sit snugly in the hole — do not overfill. Press lightly so pieces are partly encased by dough but still exposed on top for frying. Leave rings on a parchment-lined tray while you heat oil.

Pour 2 cups vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 1 to 1 1/2 inches. Heat oil over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a 1/2-teaspoon of the flour mixture into the oil — it should sizzle and brown slowly.

Working in batches, dredge each assembled donut briefly in the dry coating so the exposed chicken and outer dough get a light dusting — this helps create a crisp crust. Carefully lower rings into hot oil. Fry 2–3 minutes per side until golden brown and an instant-read thermometer inserted into the thickest piece of chicken reads 165°F (74°C). Maintain oil temperature between 325–350°F; adjust heat as needed.

Use a slotted spoon or tongs to transfer cooked donuts to a wire rack set over a tray or paper towel to drain. Let rest 2–3 minutes between batches to avoid overcooking.

While frying, make a quick honey-mustard glaze: in a small saucepan combine honey, Dijon mustard and 1 tbsp butter. Warm over low heat, whisking until smooth and slightly thinned, about 1–2 minutes. Taste and adjust — add a pinch of sea salt if desired.

Brush the warm glaze over the drained chicken donuts, coating the exposed chicken and dough lightly. Sprinkle with chopped chives and a pinch (1/4 tsp) of sea salt to finish. Serve warm.