Crispy chicken canapés

 


Crispy chicken canapés

Ingredients

Chicken

1 chicken thigh, de-boned

1 tsp onion powder

1 tbsp of garlic powder

1 tsp cayenne pepper

1 tsp black pepper

2 tsp celery seeds

400g of plain flour

1 tsp salt

100ml of buttermilk

Mustard mayonnaise

50ml of mayonnaise

1 tbsp of wholegrain mustard

1 tsp English mustard

salt

pepper

Method

To make the coating for the chicken, toast the onion powder, garlic powder, cayenne pepper, celery seeds and pepper in a dry pan and freshly grind together

1 tsp onion powder

1 tbsp of garlic powder

1 tsp cayenne pepper

1 tsp black pepper

2 tsp celery seeds

Add the salt and flour to the mix and stir thoroughly. You will have more than you need for 4 people, but this mix will keep well in an airtight container ready for next time

400g of plain flour

1 tsp salt

Cut the chicken into 4 equal pieces, removing any large pieces of sinew or fat

1 chicken thigh, de-boned

Toss the chicken in the seasoned flour, then carefully coat in the buttermilk

100ml of buttermilk

Place the chicken back into the flour mixture for a second coating. The chicken must be fully coated, but it should be uneven as this will produce a crispier end result

Mix the mustards and mayonnaise together in a bowl and add a little seasoning. Store in the fridge until ready to serve

50ml of mayonnaise

1 tbsp of wholegrain mustard

1 tsp English mustard

salt

pepper

In a deep-fat fryer, cook the chicken at 170°C until golden brown and cooked through. Serve with the mayonnaise

 

Comments

Post a Comment

Popular posts from this blog

Caldo de Pollo

Image
  Caldo de Pollo Ingredients 5 pounds chicken leg quarters 2 gallons water 2 tablespoons minced garlic 2 tablespoons salt 1 tablespoon garlic powder 1 cube chicken bouillon 4 large carrots, peeled and cut into large chunks 4 large potatoes, peeled and cut into large chunks 4 zucchini, cut into large chunks 1 chayote, cut into large chunks 1 large white onion, cut into large chunks ½ bunch fresh cilantro, chopped Directions Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minut...
Read more

Capirotada

Image
  Capirotada Ingredients 3 cups water 2 ¼ cups packed light brown sugar, divided 2 cinnamon sticks 2 loaves bolillo bread, sliced ½-inch thick, toasted (about 24 ounces) ½ cup butter, softened 3 cups shredded Oaxaca cheese (about 12 ounces) 2 cups peanuts 1 cup raisins ¼ teaspoon ground cinnamon, or to taste ¼ teaspoon ground nutmeg, or to taste ⅛ teaspoon ground cloves, or to taste Directions Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C). Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon. Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, an...
Read more

Keto chicken Caprese casserole

Image
  Keto chicken Caprese casserole Ingredients 650 g cooked chicken breast, shredded or cut into bite-sized pieces 200 g cherry tomatoes, halved 230 g (475 ml) fresh mozzarella cheese, sliced 2 tbsp green pesto 240 ml sour cream 55 g (170 ml) shredded Parmesan cheese, divided salt and ground black pepper to taste Serving 200 g (850 ml) leafy greens 2 tbsp olive oil Instructions Preheat the oven to 400°F (200°C). Prepare the ingredients: chop the chicken, tomatoes, and mozzarella. Distribute the chicken, cherry tomatoes, and mozzarella in a baking dish. Add pesto, sour cream, and half of the Parmesan cheese. Season with salt and pepper to taste. Combine until everything is evenly coated with the sauce. Sprinkle the remaining Parmesan cheese on top. Bake for 20 minutes or until the cheese is golden brown. Serve with leafy greens drizzled with olive oil. Tips If you're cooking chicken from scr...
Read more