Crispy chicken canapés

PT30M

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Ingredients

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Chicken

Mustard mayonnaise

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
  • 400g of plain flour
  • 1 tsp salt
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
  • 100ml of 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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