Crispy Buttermilk Chicken with Chipotle Dressing
Another great fakeaway...this time in the form of Crispy Buttermilk Chicken with Chipotle Dressing...you've GOT to try this recipe!
Ingredients
- 12 Skinned Boneless Chicken Thighs
- 500ml buttermilk
- 400g self raising flour
- 2 tsp celery salt
- 2 tsp dried oregano
- 2 tsp cayenne pepper
- ½ tsp ground nutmeg
- 3 tsp garlic salt
- 3 tsp onion salt
- 2 tsp dried thyme
- Black pepper
- Vegetable oil for frying
Chipotle Mayo
- 1 tbs Dijon mustard
- 3 egg yolks
- 200ml veg oil
- 1 tbs Chipotle Chilli Paste
Garnish:
- Chillies sliced
- Coriander and mint
Method
Coat the chicken in buttermilk cover and pop in the fridge overnight.
Heat a pan of oil or a deep fat fryer to 170c. Mix the flour with all the spices.
Drain chicken from the buttermilk and coat in seasoned flour. Dredge to coat well.
Fry in batches until golden and crispy, 6 to 8 minutes, drain on kitchen paper.
Drain well and micro plane with lemon zest and lightly sprinkle with fine salt.
To make the mayo whisk together the mustard and egg yolks. Slowly drizzle in the oil whisking continuously until thick. Whisk in the chipotle.
To serve, pile the chicken onto a platter, drizzle over mayo sprinkle over herbs and chillies.
Ingredients
- 12 Skinned Boneless Chicken Thighs
- 500ml buttermilk
- 400g self raising flour
- 2 tsp celery salt
- 2 tsp dried oregano
- 2 tsp cayenne pepper
- ½ tsp ground nutmeg
- 3 tsp garlic salt
- 3 tsp onion salt
- 2 tsp dried thyme
- Black pepper
- Vegetable oil for frying
Chipotle Mayo
- 1 tbs Dijon mustard
- 3 egg yolks
- 200ml veg oil
- 1 tbs Chipotle Chilli Paste
Garnish:
- Chillies sliced
- Coriander and mint
Method
Coat the chicken in buttermilk cover and pop in the fridge overnight.
Heat a pan of oil or a deep fat fryer to 170c. Mix the flour with all the spices.
Drain chicken from the buttermilk and coat in seasoned flour. Dredge to coat well.
Fry in batches until golden and crispy, 6 to 8 minutes, drain on kitchen paper.
Drain well and micro plane with lemon zest and lightly sprinkle with fine salt.
To make the mayo whisk together the mustard and egg yolks. Slowly drizzle in the oil whisking continuously until thick. Whisk in the chipotle.
To serve, pile the chicken onto a platter, drizzle over mayo sprinkle over herbs and chillies.
