Ingredients

  • 1 x 1.8kg chicken, portioned into 8
  • 450ml buttermilk
  • 200g plain flour
  • 50g cornflakes crushed
  • 1 tbsp paprika
  • 2 tsp onion salt
  • 1 tsp black pepper
  • ½ tsp celery salt
  • ½ tsp dried sage
  • ½ tsp garlic powder
  • ½ tsp ground allspice
  • 1 tsp dried oregano
  • 1 tsp dried marjoram
  • Vegetable oil for frying
For the gochujang mayo
  • 3 egg yolks
  • 1 tbsp Dijon mustard
  • 1 tbsp gochujang paste
  • 200ml vegetable oil
  • 1 lime, zest and juice
  • A few sprigs of mint and coriander, chopped
To serve
  • 2 jalapenos, sliced
  • A few sprigs of mint, chopped
  • A few sprigs of coriander, chopped

Method

Print Recipe

In a large bowl, coat the chicken in the buttermilk cover and place in the fridge overnight.

Heat a deep fat fryer to 160C.

Mix all the spices with the flour and cornflakes, then coat the chicken pieces all evenly in the mix. Deep fry in batches for 8 to 10 minutes, then drain on kitchen towel.

To make the mayo, blitz the egg yolks in a food processor with the Dijon. Slowly drizzle the veg oil and blitz until thickened. Add the gochujang and lime and blitz again.

To serve, pile the chicken in a bowl and sprinkle with herbs and jalapenos. Dot with lime wedges. Transfer the mayo into a small bowl and serve alongside.

Ingredients

  • 1 x 1.8kg chicken, portioned into 8
  • 450ml buttermilk
  • 200g plain flour
  • 50g cornflakes crushed
  • 1 tbsp paprika
  • 2 tsp onion salt
  • 1 tsp black pepper
  • ½ tsp celery salt
  • ½ tsp dried sage
  • ½ tsp garlic powder
  • ½ tsp ground allspice
  • 1 tsp dried oregano
  • 1 tsp dried marjoram
  • Vegetable oil for frying
For the gochujang mayo
  • 3 egg yolks
  • 1 tbsp Dijon mustard
  • 1 tbsp gochujang paste
  • 200ml vegetable oil
  • 1 lime, zest and juice
  • A few sprigs of mint and coriander, chopped
To serve
  • 2 jalapenos, sliced
  • A few sprigs of mint, chopped
  • A few sprigs of coriander, chopped

Method

In a large bowl, coat the chicken in the buttermilk cover and place in the fridge overnight.

Heat a deep fat fryer to 160C.

Mix all the spices with the flour and cornflakes, then coat the chicken pieces all evenly in the mix. Deep fry in batches for 8 to 10 minutes, then drain on kitchen towel.

To make the mayo, blitz the egg yolks in a food processor with the Dijon. Slowly drizzle the veg oil and blitz until thickened. Add the gochujang and lime and blitz again.

To serve, pile the chicken in a bowl and sprinkle with herbs and jalapenos. Dot with lime wedges. Transfer the mayo into a small bowl and serve alongside.

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