Buttermilk Fried Chicken with Homemade Piri Piri Sauce
Bring the taste of summer to your table with this crispy Buttermilk Fried Chicken, served with a homemade Piri Piri Sauce, created by Ideal Collection’s Group Executive Chef, Matt Whitfield – the perfect dish for making the most of the summer season.
Ingredients
Serves 4
For the chicken:
8 chicken thighs, deboned & skinned
400g buttermilk
4 tbsp garlic powder
4 tbsp dried mixed herbs
400g gluten-free flour
100g gluten-free breadcrumbs
For the sauce:
5 roasted red peppers
10 red chillies
2 tbsp paprika
1 tbsp chilli powder
100ml red wine vinegar
4 garlic cloves
3 banana shallots
300ml veg oil
Juice of 2 lemons
Salt / pepper
Method
For the chicken:
-
Mix the buttermilk, garlic and herbs together
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Place the chicken in the mix and leave overnight
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In a separate bowl, mix together the GF flour and GF breadcrumb
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Take the chicken from the buttermilk and cover with the flour
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Make sure it is really roughed up to make extra crispy
For the sauce:
- Peel the shallots and garlic
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Blend all the remaining ingredients together to make a rough pulp
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Place into a pan and cook on a low heat for 20-30 min
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Re-blend the pulp into a smooth sauce and pass through a fine sieve
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Season with salt and pepper as needed
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Fry the chicken in a deep fryer at 180c for 5 mins
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Lift from the oil for 2 min and repeat this process 3-4 times
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The coating will go crispy and golden and probe the centre of the chicken above 75c
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Place the sauce on the bottom of the bowl and top with the chicken
