Cooking instructions
To prepare the chicken:
- Slice the breast open sideways and cut into 4-6 strips
- Add to the buttermilk to marinade (if you can't get buttermilk then you can make it -add 1 tbsps of lemon juice to 240ml of whole milk and leave for 10 minutes to thicken)
- Whilst the chicken is marinating - in a separate bowl add cornflakes, cornflour, onion & garlic powder, paprika and salt
- Mix well and crush by hand
For the chicken dressing:
- Add franks hot sauce to a pan and bring to a simmer
- Remove from the heat and whisk in butter until they have fully combined
- Set aside to chill
For the blue cheese dipping sauce:
- In a pan gently heat blue cheese, veg stock (or water) and honey
- Once hot remove from heat and blitze until smooth
- Chill the sauce. If you don’t have a blender beat it with a fork or small whisk
- Once the sauce is chilled add crème fraiche and gently fold in with a spoon
To cook the chicken:
- Add marinated chicken to the cornflake crumb mix (ensure the chicken is coated evenly all over)
- Add cooking oil to a deep pan (enough to cover chicken) and heat to 160°c (do not leave unattended)
- Add coated chicken to the oil and gently fry until golden, crispy and cooked through
- Once the chicken is cooked remove from fryer and place in franks hot sauce
- Toss chicken in sauce until evenly coated
To serve:
- Stack chicken on a plate and top with coriander and fresh chilli slices or julienne
- Serve with a pot of blue cheese sauce for dipping and wedges of lime