Fried Chicken with Chipotle Sauce
This Fried Chicken with Chipotle is the perfect dish for sharing with friends, it's a real crowd pleaser. Pile it up in the middle of the table and let people dig in!
Ingredients
For the chicken:
- 600g chicken fillets
- 200g plain flour
- 2 eggs beaten
- 1 tablespoon paprika
- 2 tsp onion salt
- 1 teaspoon black pepper
- ½ teaspoon celery salt
- ½ teaspoon dried sage
- ½ teaspoon garlic powder
- ½ teaspoon ground allspice
- 1 tablespoon dried oregano
- 1 tablespoon dried marjoram
- Vegetable oil for frying
For the Chipotle Sauce:
- 2 garlic cloves, crushed
- 1 red pepper, diced
- 100g brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon celery salt
- 1 teaspoon chipotle chilli flakes
- 1 tablespoon Worcester sauce
- 25ml black treacle
- 300ml ketchup
- 1 teaspoon chipotle chilli paste
For the salsa:
- 25ml vinegar
- 15g caster sugar
- 1 small bunch of mint, chopped
- 1 small bunch of coriander, chopped
- 1 bunch spring onions, sliced
Method
Heat a deep fat fryer to 170ºC
Mix all the spices into a bowl containing the flour.
Dip the chicken fillets in the beaten egg then the spice flour , making sure they are thoroughly coated.
Deep fry in batches for 2 to 3 minutes until golden brown then drain on a paper lined plate.
To make the sauce put all the ingredients into a non-stick pan bring to the boil then simmer for 2 minutes.
To make the salsa heat the vinegar and sugar in a saucepan over a medium heat.
When the sugar has dissolved, mix in the remaining ingredients and stir.
To serve: put the salsa in a large bowl, top with the chicken then spoon over the sauce.
Ingredients
For the chicken:
- 600g chicken fillets
- 200g plain flour
- 2 eggs beaten
- 1 tablespoon paprika
- 2 tsp onion salt
- 1 teaspoon black pepper
- ½ teaspoon celery salt
- ½ teaspoon dried sage
- ½ teaspoon garlic powder
- ½ teaspoon ground allspice
- 1 tablespoon dried oregano
- 1 tablespoon dried marjoram
- Vegetable oil for frying
For the Chipotle Sauce:
- 2 garlic cloves, crushed
- 1 red pepper, diced
- 100g brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon celery salt
- 1 teaspoon chipotle chilli flakes
- 1 tablespoon Worcester sauce
- 25ml black treacle
- 300ml ketchup
- 1 teaspoon chipotle chilli paste
For the salsa:
- 25ml vinegar
- 15g caster sugar
- 1 small bunch of mint, chopped
- 1 small bunch of coriander, chopped
- 1 bunch spring onions, sliced
Method
Heat a deep fat fryer to 170ºC
Mix all the spices into a bowl containing the flour.
Dip the chicken fillets in the beaten egg then the spice flour , making sure they are thoroughly coated.
Deep fry in batches for 2 to 3 minutes until golden brown then drain on a paper lined plate.
To make the sauce put all the ingredients into a non-stick pan bring to the boil then simmer for 2 minutes.
To make the salsa heat the vinegar and sugar in a saucepan over a medium heat.
When the sugar has dissolved, mix in the remaining ingredients and stir.
To serve: put the salsa in a large bowl, top with the chicken then spoon over the sauce.
