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Ingredients
Serves: 4
Time: 30 minutes
- 6 chicken thighs, skinless, boneless
- 250ml buttermilk
- 1 tsp chilli powder
- 1 tbsp garlic powder
- 1 tbsp dried oregano
- 1 tsp sea salt
- 2tsp black pepper
For the coating:
- 75g cornflakes
- 3 tbsp plain flour
- 1 tsp chilli powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1tsp salt
- 1tsp black pepper
For the sauce:
- 60g butter
- 150g buffalo hot sauce
- 3 tbsp honey
- Splash of tabasco (optional)
For the blue cheese dressing
- 100g mayonnaise
- 2 tbsp buttermilk
- 3 tbsp sour cream
- Pinch of salt
- Pinch of black pepper
- 150g blue cheese, crumbled, plus extra for serving
For the wedge salad
- 3 slices smoked streaky bacon
- 1 iceberg lettuce
- 50g gherkins or cornichons
- 6 radishes
- Small bunch of dill
- 2 tbsps chives
- Sea salt & freshly ground black pepper
Method
- Begin by making the wet mix. Mix the buttermilk with the dry ingredients and season well with salt and pepper. Add the chicken and set aside whilst you prepare the coating.
- Pour the cornflakes into a large freezer bag and bash with a rolling pin, crushing the cornflakes until you have a coarse powder. Add the rest of the coating ingredients to the bag along with some salt and pepper. Seal the bag and shake the dry mix until all ingredients are well combined.
- Place the mix into a large wide shallow bowl. One by one using tongs, dip each chicken piece in the wet mix (shaking off any excess) then into the dry mix until coated on all sides.
- Arrange the chicken in the air fryer basket and lightly spray the top with spray oil. Cook at 200 C for 16 - 18 minutes until cooked through, golden and crispy.
- Whilst the chicken cooks, place a frying pan over a medium heat and add the bacon. Cook for 5 - 7 minutes until golden and crispy. Remove from the pan, leaving to rest for a few minutes then chop into small pieces.
- In a small saucepan melt the butter, hot sauce and honey on a low heat for a few minutes until warmed through.
- To make the blue cheese dressing, place all of the ingredients in a bowl and stir to combine.
- To assemble the salad, cut the iceberg into wedges and place on to a platter, drizzle with blue cheese dressing and sprinkle with the chopped bacon bits.
- Place the chicken thighs onto the platter and drizzle with the honey buffalo sauce. Slice the gherkins and radishes and add to the platter then finely chop the dill and chives and sprinkle over the platter.
