Nashville Spicy Maple Chicken

Chicken Marinade:
2 cups Gefen oat milk
1 Tablespoon hot sauce 
1 teaspoon salt
1 teaspoon black pepper 
2 teaspoons paprika – I used hot paprika 

6 skinless chicken thighs
5 cups oil 

2 cup all purpose flour
2 teaspoons salt 
1 teaspoon baking powder 
1 Tablespoon corn starch 
1 teaspoon chili powder 
½ teaspoon black pepper

Nashville Maple Hot Sauce:
3 Tablespoons margarine –(you can use oil instead just use 2 Tablespoons)
½ cup hot sauce 
1 cup Gefen maple syrup 
¼ cup light brown sugar – packed
1 teaspoon chili powder 
1 teaspoon salt 

Directions:
1) In a large bowl combine oat milk, hot sauce, salt, pepper, and paprika. Whisk together and add the chicken. Cover the bowl and place in the fridge for 6 hours to overnight.
2) Preheat oven to 350° F. and lightly coat a 9x13 pan with cooking spray. In a 8 quart pot heat up the oil over medium heat. Remove the chicken from the marinade and set aside. 
3) Pour the remaining marinade into a 9” round pan. Add 1 cup of flour, 1 teaspoon salt, baking powder, corn starch and mix together, it should have a thick but runny consistency. In another 9” inch pan add 1 cup flour, 1 teaspoon salt, chili powder, and black pepper. 
4) Coat the chicken first in the wet drench, then in the dry drench and then back in the wet drench and back in the dry drench. Shake off excess flour and place it into the hot oil. Do not crowd the pan.
5) When the chicken is golden brown remove from the oil and place in the prepared pan. Repeat with the remaining chicken. Place the pan in the oven for 15-20 minutes – uncovered.
6) Meanwhile in a small saucepan over low heat melt the margarine. Add the hot sauce, maple syrup, brown sugar, chili powder, and salt. Cook until the sauce is fragrant and is slowly bubbling. Remove from heat.
7)Dip each piece of chicken into the sauce to coat. Serve with the remaining sauce on the side. Enjoy