Fried Chicken

by Chef Klaus Mueller


Mix chicken with flour, maizena, paprika, garlic powder, white pepper, Haco herb seasoning. Fry chicken until golden brown. In the La Rose Noire sesame seed basket, place ½ Darbo plum butter, chicken and drizzle with honey. Garnish with
micro absinthe.


Decorate as desired.


• 1 lb. Lard – melt to 350°F and heat to 350°F
• 5 oz. of flour all purpose
• 2 oz. of maizena
• ½ oz. of garlic powder
• Pinch of paprika
• Pinch of white pepper
• ½ oz. of Haco herb seasoning
• 1 lb. of chicken tenders wash, dry, remove veins, and soak in buttermilk for an hour