AMERICAN TWICE FRIED CHICKEN FINGERS, WITH BUFFALO MAYO DIP, AVOCADO DIP & CHEESE WRAPPED CHICKEN FRIED FINGERS
BREAD FLOUR COATING
Panko bread crumbs crushed
Plain flour
Salt
Pepper
Garlic powder
Pinch cayenne
BUTTERMILK FOR SOAKING THE CHICKEN IN
Mix all the flour coating ingredients together, put your chicken fingers in the buttermilk for at least 1 hour, drain and toss in the seasoned flour. Heat some oil in a deep pan and shallow fry the fingers.
BUFFALO MAYO
2 egg yolks
100ml sunflower oil
Pinch sea salt
1 tbsp west Indian hot sauce
In a mixing bowl whisk the egg yolks and salt together until they emulsify, very slowly start to drizzle the oil in while whisking continuously, once soft peaks has been reached, season to taste & mix in the west Indian buffalo sauce.
AVOCADO DIP
Ripe hash avocado
1 clove garlic minced
1/4 red pepper fine diced
Salt
Squeeze of lemon juice
Mash the avocado well and mix in the rest of the ingredients, salt last and season to taste.
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