Crispy Buttermilk Chicken with Chipotle Mayo - James Martin Chef

Ingredients

• 1 chicken, remove the wishbone, portioned up to 8
• 500ml Buttermilk
• 300g self raising flour
• 2 tsp celery salt
• 2 tsp dried oregano
• 2 tsp paprika
• ½ tsp ground nutmeg
• 3 tsp garlic salt
• 3 tsp onion salt
• 2 tsp dried thyme
• Black pepper
• 1 tbs Dijon mustard
• 3 egg yolks
• 200ml veg oil
• 1 tbs Chipotle Chilli Paste
• Salt and pepper
• Veg oil for frying
• 1 red chilli sliced
• Few sprigs coriander and mint chopped
• Lime wedges
• Coat the chicken in buttermilk, cover and pop in the fridge overnight.
• Heat a pan of oil or a deep fat fryer to 170c and the oven to 180c
• Mix the flour with all the spices.
• Mix the chicken in the seasoning.
• Fry in batches until golden and crisp for 3 to 4 minutes, then drain on kitchen paper. Then pop in the oven for 15 to 20 minutes.
• To make the mayo whisk together the mustard and egg yolks slowly drizzle in the oil, whisking continuously until thick. Whisk in the chipotle season.
• To serve, pile the chicken onto a board, then pop the mayo in a small bowl, sprinkle over herbs and chillies, dot with lime wedges.