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Ingredients
Method
- 1 chicken thigh fillet
- 1 tsp onion powder
- 1 tbsp garlic powder
- 1 tsp each black pepper and cayenne pepper
- 2 tsp celery seeds
- 400g seasoned flour
- 100ml buttermilk
- Mustard mayonnaise, to serve
- Cut the chicken fillet into 4. Toast the onion and garlic powder, cayenne and black pepper and celery seeds in a dry pan for 2 mins, then grind together in a pestle and mortar. Add a pinch of salt and all the flour, mix thoroughly, then toss the chicken in the mixture, dip in the buttermilk, then toss again in the flour mix.
- Deep fry at 170C until golden brown and cooked through, then skewer with cocktail sticks and serve with mustard mayo.
30 mins
4 serving
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