Recipes
Date posted: 12/07/2017
Ingredients
| Farmstead Boneless Skinless Chicken Thigh (71438) | 10 thighs |
| Buttermilk | 200g |
| Everyday Favourites Plain Flour (42018) | 200g |
| Everyday Favourites Medium Fresh Eggs (18933) | 5 each |
| Breadcrumbs Japanese Panko (80982) | 300g |
| Maldon Sea Salt (07650) | 3g |
| Everyday Favourites Cracked Black Peppercorn (50396) | 3g |
| Coriander | 3g |
Method
- Cut the chicken thigh into 1 inch pieces and cover with the buttermilk allowing to marinade for one hour
- Place the flour, whisked egg and panko breadcrumbs in separate containers and season the flour with salt and pepper
- Chop the coriander and mix with the breadcrumbs
- Brush off the excess buttermilk from the chicken pieces and then pass through the flour, egg and breadcrumbs so that they are well coated
- Put the chicken pieces in to a hot deep fat fryer at 175˚C and cook for four minutes until golden brown and fully cooked with a core temperature of 75˚C or above
- Place six chicken pieces on a skewer and serve with some sriracha sauce (71879) and a side salad