Crispy Buttermilk Chicken
| 12 | Skinned Boneless Chicken Thighs |
| 500 ml | buttermilk |
| 400 g | self raising flour |
| 2 tsp | celery salt |
| 2 tsp | dried oregano |
| 2 tsp | cayenne pepper |
| ½ tsp | ground nutmeg |
| 3 tsp | garlic salt |
| 3 tsp | onion salt |
| 2 tsp | dried thyme |
| Black pepper | |
| Vegetable oil for frying | |
| Chipotle Mayo | |
| 1 tbsp | Dijon mustard |
| 3 | egg yolks |
| 200 ml | veg oil |
| 1 tbsp | Chipotle Chilli Paste |
| Garnish | |
| Chillies sliced | |
| Coriander and mint |
| Coat the chicken in buttermilk cover and pop in the fridge overnight. |
| Heat a pan of oil or a deep fat fryer to 170°C. Mix the flour with all the spices. |
| Drain chicken from the buttermilk and coat in seasoned flour. Dredge to coat well. |
| Fry in batches until golden and crispy, 6 to 8 minutes, drain on kitchen paper. |
| Drain well and micro plane with lemon zest and lightly sprinkle with fine salt. |
| To make the mayo whisk together the mustard and egg yolks. Slowly drizzle in the oil whisking continuously until thick. Whisk in the chipotle. |
| To serve, pile the chicken onto a platter, drizzle over mayo sprinkle over herbs and chillies. |