• 4 boneless chicken thighs
  • 1 cup buttermilk
  • 1 egg
  • 2 cups plain flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper, optional
  • Canola or vegetable oil for frying
  • Butter
  • Pickles
  • Maple syrup
  • 4 x The Cheese & Jalapeno ABE'S bagels

We’re getting spicy. Crispy fried chicken, salty pickles and sticky maple syrup all stacked up on the Cheese & Jalapeño.



In a bowl, mix together buttermilk and egg. Add the chicken thighs, cover and refrigerate for 4 hours or overnight.

In a large bowl, toss together flour, spices and salt.

Place the chicken pieces into the flour mixture, making sure all areas are coated. Dip the chicken back into the buttermilk and then back into the flour. Place on a tray lined with a wire rack.

Heat a large pot of oil to 180ºC. Deep fry the chicken in batches for 6-10 minutes or until golden and cooked through, the cooking time will depend on how big your pieces of chicken are. Drain on paper towels.

Cut bagels in half and toast to your liking. Top with butter, fried chicken, pickles and maple syrup.