RECIPE BY:

Michael Weldon

INGREDIENTS :

• 1 pack of Coles chicken thighs, cut into strips
• 250mls Buttermilk
• Cobram Estate Extra Virgin Olive Oil

Chicken Dust

• 2cups Plain Flour
• 2tbs smoked Paprika
• 1tbs Onion powder
• 1tbs Garlic powder
• 1tbs Cumin powder
• 1tbs dried Sage
• 1tbs Celery Salt
• 1tsp Cayenne pepper

Hot Sauce

• ¼ cup Franks Hot Sauce
• ¼ cup melted butter
• 1tsp Paprika
• ½ tsp Cayenne pepper

Blue Cheese Sauce

• ¼ cup ZoOSh Free Range Egg Mayonnaise
• ¼ cup Blue cheese, crumbled
• ¼ cup Sour Cream
• ¼ cup Buttermilk
• ½ tsp Garlic Powder
• ½ tsp Black pepper

Garnish

• Celery Sticks
• Dill Pickles

METHOD :

• Add the chicken and buttermilk in a glass or plastic bowl and mix together. Cover and leave in the fridge over night.
• Add all the chicken dust ingredients into a bowl and mix together until evenly combined. Make ahead of time and keep in a airtight container.
• Add the hot sauce ingredients into a bowl and mix together until evenly combined. Make ahead of time and store in an airtight container.
• Add the Blue cheese sauce ingredients into a bowl and mix together until evenly combined. Make ahead of time and store in an airtight container.
• Heat a saucepan of oil to 180deg celcius.
• Add the chicken dust to a large bowl. Remove the chicken from the buttermilk and drop into the dusk, coat the chicken in the dust.
• Fry the chicken in batches for 4-5 minutes until the coating is golden brown and the chicken is cooked through. When cooked drain on kitchen paper and season with a pinch of salt.
• Add all the cooked chicken to a bowl and top with the hot sauce. Toss through the hot sauce until the chicken is coated.
• Serve straight away with Blue cheese sauce on the side, garnished with celery sticks and pickles. Enjoy.