I’m a big fan of fried chicken, and this recipe is one of my favourites. The garlic mayo works nicely to cool down the spicy chicken.
Ingredients
for the chicken prep:
3 large Chicken Breasts – I cut mine into strips but if you’re cooking whole breast then cover with clingfilm and flatten to about 8mm thick.
280ml buttermilk
1 tsp of garlic salt
1 tsp cayenne chilli powder
1 tsp salt & pepper
for the coating:
200g plain flour
pinch salt and pepper
1 tsp garlic salt
1 tsp dried thyme
1 tsp dried oregano
1 tsp baking powder
1 tsp mustard powder
2 tsp smoked paprika
3 tsp Cayenne or hot chilli powder
for the garlic mayo:
4 heaped tbs of light mayonnaise
1 tsp of Pepper Jar’s Garlic Sauce
Method
Mix the buttermilk, 1 tsp garlic salt, salt/pepper & 1 tsp cayenne in a large bowl. Submerge the chicken, cover and chill in the fridge for 2 – 4 hrs.
In another large bowl or large tray, thoroughly combine all dry ingredients for the coating.
Remove chicken from buttermilk and let excess drip off. Cover both sides of chicken in flour mixture, and set aside.
Heat a pan of vegetable oil, or deep fat fryer to 175 degrees. Carefully place chicken in the oil, trying not to overcrowd – cook in batches if necessary. Fry for 5 – 6 mins until coating is golden and chicken is cooked through.
For the garlic mayonnaise: Combine the mayonnaise and Pepper Jar Garlic Sauce in a small bowl.
To Serve:
Serve the fried chicken either naked with a salad and garlic mayo on the side, or assemble into a bun of your choice with fresh salad, skinny fries….and remember to smother with the garlic mayo.
