Crispy chicken canapés

servings 4
30 minutes

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

1
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
2
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
3
Cut the chicken into 4 equal pieces, removing any large pieces of sinew or fat
  • 1 chicken thigh, de-boned
4
Toss the chicken in the seasoned flour, then carefully coat in the buttermilk
  • 100ml of buttermilk
5
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
6
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
7
In a deep-fat fryer, cook the chicken at 170°C until golden brown and cooked through. Serve with the mayonnaise