Ingredients
Chicken
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Buttermilk 700 ml
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Salt 5 g
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Chicken breasts, pounded flat 10 x
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Eggs, whisked 4 pc
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Flour, plain 250 g
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Paprika powder 5 g
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Garlic powder 5 g
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Onion powder 5 g
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Mustard powder 3 g
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Ground Black Pepper 2 g
Sauce
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Mixed chilli puree 250 g
To serve
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Chips
Preparation
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Chicken
- Marinate the chicken in buttermilk and salt, then refrigerate for three hours.
- In a bowl, combine flour and spices. Drain chicken from buttermilk and place into the flour mix, then into whisked egg mixture and back into the flour.
- Deep fry until cooked.
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Sauce
- In a bowl, mix HELLMANN'S Real Mayonnaise and some Mixed Chilli Puree.
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To serve
- Serve with chips and Comeback Sauce.
Tip - Be sure to try out our exciting dipping sauce recipes and do have a look at our mains recipes for Casual Dining.
