Southern fried chicken
| Serves: | 4 |
Ingredients
- 385 g Crunchy Summer Salad, for serving
- 2 fresh limes cut into wedges
- vegetable oil
- 1 tbsp garlic powder
- freshly ground black pepper, to taste
- 1/2 tsp sweet paprika
- 500 g Self raising flour
- salt
- 1 tsp Sriracha seasoning
- 3 Tbsp Sriracha Hot Chilli Sauce
- 250 ml buttermilk
- 4 tsp lime juice
- 4 tbsp soya sauce
- 1/4 cup Sriracha Hot Chilli Sauce
- a drizzle honey
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Cooking Instructions
- To make the dipping sauce, melt the honey in a small pot on a medium heat.
- Add the Sriracha sauce, soya sauce and lime juice, and stir until the mixture bubbles gently. Remove from the heat and set aside.
- Toss the chicken pieces in a bowl with the buttermilk, Sriracha sauce, Sriracha seasoning and 1 teaspoon of salt. Cover and refrigerate for 1 hour.
- Heat 3 cm of vegetable oil in a large, deep pan over a medium heat until it is hot but not smoking.
- Mix the flour, paprika, 1/4 teaspoon of pepper and the garlic powder in a shallow bowl.
- Remove the chicken pieces from the buttermilk mixture, drain off the excess liquid and roll them in the flour mixture. Shake off the excess flour.
- Place the chicken pieces in the hot oil and fry them in batches for about 15 minutes, turning occasionally, until the chicken is golden brown and cooked through.
- Drain the chicken pieces on paper towels.
- Serve the fried chicken hot or at room temperature with the Sriracha honey dipping sauce and the crunchy summer salad.
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