A simply brilliant crispy chicken canapé recipe from Marcus Wareing combines buttermilk-soaked, crispy-fried pieces of chicken with a delectable mustard mayonnaise. The coating mix makes a fairly large batch, so simply buy a few more chicken thighs if you want to scale up the recipe for larger events

Method
1.
To make the coating for the chicken, toast the onion powder, garlic powder, cayenne pepper, celery seeds and pepper in a dry pan and freshly grind together
2.
Add the salt and flour to the mix and stir thoroughly. You will have more than you need for 4 people, but this mix will keep well in an airtight container ready for next time
3.
Cut the chicken into 4 equal pieces, removing any large pieces of sinew or fat
4.
Toss the chicken in the seasoned flour, then carefully coat in the buttermilk
5.
Place the chicken back into the flour mixture for a second coating. The chicken must be fully coated, but it should be uneven as this will produce a crispier end result
6.
Mix the mustards and mayonnaise together in a bowl and add a little seasoning. Store in the fridge until ready to serve
7.
In a deep-fat fryer, cook the chicken at 170°C until golden brown and cooked through. Serve with the mayonnaise
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Chicken canapé recipe with a light and crisp white wine, a fresh and medium bodied white wine, or a full-bodied and ripe white wine

Ingredients

Chicken

Mustard mayonnaise

  • 50ml of mayonnaise
  • 1 tbsp of wholegrain mustard
  • 1 tsp of English mustard
  • salt
  • pepper

Equipment

  1. Deep-fryer

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This wonderfully simple crispy chicken canapé recipe from Marcus Wareing is perfect for when you need an impressive party snack but are short on time

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