This recipe first appeared in Food magazine.
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Ingredients
Honey mustard dressing
Method
1.Combine the buttermilk, ginger, garlic, chilli, and 1 teaspoon of the oregano, add the chicken and stir to coat. Refrigerate for 30 minutes.
2.Make the honey mustard mayo (see below).
3.Combine breadcrumbs, flour, paprika, salt and remaining oregano in a bowl. Add chicken pieces a few at a time to the mixture and toss to coat. Spread on a tray while you coat the remaining pieces.
4.Heat oil in a deep saucepan and select a large piece of coated chicken to test temperature and timing. When it is golden brown, check the inside is cooked. Cook the chicken in batches, transferring to crumpled kitchen towels in a warm oven until all are cooked.
5.Serve chicken warm with honey mustard mayo for dipping.
Honey mustard dressing
6.Combine all ingredients and mix well.
Note
- Panko breadcrumbs are extra crispy. If you don’t have any, make fresh breadcrumbs and dry them on a tray in a low temperature oven until they are very dry and crisp. – You can also use this recipe to marinate and coat chicken fillets, which you can serve with the honey mustard mayo in a burger. PER SERVE Energy 579kcal, 2427kj • Protein 22.9g • Total Fat 32.5g • Saturated Fat 4.7g • Carbohydrate 47.9g • Fibre 2.9g • Sodium 564mg
