Fried Chicken with Blue Cheese Dressing and Hot Sauce

Fried Chicken with Blue Cheese Dip recipe - The Cooks Pantry

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.

Related Recipes

Grilled Sirloin

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 2 x 230g Coles Finest Sirloin steaks 1 tablespoon Cobram Estate EVOO 2 Lebanese cucumbers, peeled into noodles 2 red shallots (French ), finely sliced ½ cup loosely packed coriander leaves ½ cup...

Spanish Chorizo Traybake

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 cups leftover cooked rice 2 Spanish chorizo, thickly sliced 3 Tbsp Cobram Estate Extra Virgin Olive Oil 6 chicken thigh cutlets, bone in, skin on 2 red onions, thickly sliced 2 large red capsicums,...

Sweet Potato & Chicken Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x 400g bag Birds Eye Sweet Potato 3 tablespoons extra virgin olive oil 2 teaspoons whole cumin seeds 1 teaspoon ground cinnamon 2 medium sized chicken breast, trimmed 180g Jalna Lactose Free Greek...

Fijian Fish Curry

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Coles Ocean Barramundi Fillets, sliced into ‘spoonful size’ pieces 1 Onion, diced 1 Cinnamon Quill 3 Garlic Cloves, thinly sliced 1 birdseye Chilli, sliced lengthways Coriander Stem/root, diced 1 ½...

Japanese Soba Noodle Salad

RECIPE BY: Chef Kinsan SERVING SIZE: 2 - 4 people INGREDIENTS: 150g Hakubaku organic soba noodles (cooked) 30g carrot (thinly julienned into long strips) 1 lebanese cucumber (thinly julienned into long strips) ½ cup edamame (cooked and remove beans from pod) 1 handful...

Fetuccini Alfredo

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Coles Fettuccini 250g Philadelphia Cream Cheese 100g Coles Parmesan Cheese, plus more for serving 1 Brown onion, diced 2 Garlic cloves, diced 125g baby Spinach Salt 1.5 tbsp Pepper ½ bunch parsley,...

Print Friendly, PDF & Email