Who feels like chicken tonight?


Serves: 4

Prep Time: Approx 30 mins plus marinating 

  • 2 boneless, skinless chicken thighs, sinew removed & cut into chunks 
  • 1 tsp onion powder
  • 1 tbsp of garlic powder
  • 1 tsp cayenne pepper
  • 2 tsp celery salt
  • 1 tsp ground black pepper
  • 1/2 tsp smoked paprika
  • 1 tsp dried thyme
  • 350g of plain flour
  • 250 ml of buttermilk

Mustard Mayo Dip:

  • 110g good quality mayonnaise 
  • 1 tsp dijon mustard
  • 1 tbsp wholegrain mustard
  • Juice of 1/2 a lemon
  • 1 tsp chopped chives
  • Salt & pepper


  1. Preheat your deep fat frier to 170oC. Don't worry if you don’t have a frier as you can do this in a pan with a little oil or even bake them in an oven set at 170oC. 
  2. Pour the buttermilk over the chicken pieces and marinate for at least 2 hours. If you can leave it overnight, even better.
  3. Toast the onion powder, garlic powder, cayenne pepper, black pepper, celery salt, paprika & thyme in a pan over a low heat. This will release all the flavours from the spices.
  4. Add the toasted spice mix to your flour and combine together.
  5. Remove the chicken from the buttermilk and toss in the spiced flour. For a better crispier result place the chicken back into the buttermilk and coat again in the flour.
  6. Carefully place the chicken pieces into the fat frier and cook until crisp, golden & cooked through.
  7. Drain on kitchen paper and then place 2 pieces of chicken per person onto a wooden skewer and serve with the mustard mayonnaise as a dip. If you don’t have wooden skewers just serve them as they are and they’re perfect finger food.
  8. For the mustard mayonaisse, mix everything together in a bowl, season with salt and pepper and store in your fridge until ready to serve.