Ingredients
- 2 tablespoons sweet paprika
- 1 tables spoon fennel seeds crushed
- 8 chicken thigh fillets, trimmed
- 500ml buttermilk
- 300g plain flour
- 1 tablespoon baking powder
- 2 teaspoons sea salt
- ½ teaspoon cracked black pepper
Spicy Mayo
- 1/2 cup mayonnaise
- 1–2 tablespoons sriracha
- 1 teaspoon lime juice (or lemon juice)
- 1 teaspoon garlic clove
- Optional: pinch of smoked paprika or cayenne for extra heat
Crispy Caesar salad
- 2 packs baby gem
- 100g parmesan
- 20g smoked almonds
- 100g streaky bacon
Garlic mayo
- 100g mayonnaise
- 1 garlic clove grated
- 10g lemon juice
- Pinch salt and pepper
Method
- Marinate the chicken with paprika and fennel seeds, and buttermilk. Put in fridge over night or 30 mins.
- Pre-heat your oil for frying in a pan to 180 degrees
- Mix the flour, baking powder salt and pepper on a tray or bowl.
- Remove the chicken from the mix, allow to drain any excess liquid- place in the flour mix and coat evenly.
- Deep fry the chicken in batches of 4-5 for about 6 minutes- drain on a paper towl and keep warm- sprinkle with some
Spicy Mayo
- In a small bowl, mix together the mayo, sriracha, lime juice, and garlic.
- Taste and adjust spiciness (add more sriracha or a dash of cayenne if you like it hotter).
- Also chipotle adds a lovely Smokey spice mayo.
Crispy Caesar salad
- Wash and chop lettuce
- Cook the streaky bacon in the oven at 200, until crispy- let cool and chop fine
- Chop fine the smoked almonds
- For the dressing: In a bowl, mix everything together with a good spoonful of garlic mayo.
- Slice chicken in chunks.
- Top with a little more grated Parmesan
