6 skinless chicken thigh fillets
(Chicken thighs can be replaced with approximately 10 or more chicken wings for a finger food dish)
1 ½ cups buttermilk
1 large egg
2 ½ cups self raising flour
2 tsp onion salt
3 tsp garlic powder
1 tsp ground white pepper
Willow Vale Gourmet Food Co. - Soy Chilli & Ginger Dressing
Willow Vale Gourmet Food Co. - Lime Balsamic Reduction
Sesame seeds for garnish
Oil for shallow frying
20 MINUTE COOK TIME
Mix together in a bowl the buttermilk and the egg.
Open out the chicken thighs and cut down the middle, you should have 1 large and one small piece of chicken.
Add the chicken to the buttermilk mixture, mix well, cover and refrigerate for approximately an hour.
In another bowl mix together the flour, onion salt, and powdered garlic.
Using your fingers lift out the chicken pieces, quickly, one by one (without draining them) into the flour mix ensuring you coat each one completely as you go, pushing the flour mixture onto the chicken and fusing it with the buttermilk mixture.
Let this sit for about 5 to 7 minutes and it will become gooey and sticky…. this is what you want so you can achieve a crispy coating!
Heat your oil for shallow frying.
Using a skewer pull apart the chicken pieces and one by one gently place them in the oil to shallow fry - 3 to 4 minutes each side until they are golden brown crispy and cooked through (a little less for the smaller pieces).
Drain on absorbent paper.
For the dressing : mix together in a small bowl or jug, Willow Vale Gourmet Food Co. - Soy Chilli & Ginger Dressing and 1 part Willow Vale Gourmet Food Co. - Lime Balsamic Reduction.
Serve with an Asian salad drizzled with the dressing and garnished with sesame seeds or serve as a finger food snack with the dipping sauce.