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Chicken

  • Buttermilk 700 ml
  • Salt 5 g
  • Chicken breasts, pounded flat 10 x
  • Eggs, whisked 4 pc
  • Flour, plain 250 g
  • Paprika powder 5 g
  • Garlic powder 5 g
  • Onion powder 5 g
  • Mustard powder 3 g
  • Ground Black Pepper 2 g

Sauce

To serve

  • Chips
  1. Chicken

    • Marinate chicken in buttermilk and salt for three hours refrigerated.
    • In a bowl, combine flour and spices. Drain chicken from buttermilk and place into flour mix, then into whisked egg mixture and back into flour.
    • Deep fry until cooked.
  2. Sauce

    • In a bowl, mix HELLMANN'S Real Mayonnaise and KNORR Mixed Chilli Puree.

  3. To serve

    • Serve with chips and Comeback Sauce.

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