Crispy Festive Chicken Canape

Charmaine Lu -

  • 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