Crispy chicken canapés
Item 1 of 1
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.
First published in 2015
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Ingredients
Metric
Imperial
Chicken
- 1 chicken thigh, de-boned
- 1 tsp onion powder
- 1 tbsp of garlic powder
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 2 tsp celery seeds
- 400g of plain flour
- 1 tsp salt
- 100ml of buttermilk
Mustard mayonnaise
- 50ml of mayonnaise
- 1 tbsp of wholegrain mustard
- 1 tsp English mustard
- salt
- pepper
SAVE RECIPE
Equipment
- Deep-fryer
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
- 1 tsp onion powder
- 1 tbsp of garlic powder
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 2 tsp celery seeds
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
- 1 chicken thigh, de-boned
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
- 50ml of mayonnaise
- 1 tbsp of wholegrain mustard
- 1 tsp English mustard
- salt
- pepper
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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