Fried chicken, fermented honey, chilli mayonnaise and pickled cucumber

This fried chicken recipe from Ollie Templeton takes the ever-popular dish to a new level. Fried chicken is served with pickled cucumbers, a fermented honey glaze and a fermented chilli mayonnaise. 

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First published in 2022
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Fermented chilli

Fermented honey

Pickled cucumber



Chicken dredge

To assemble


  • Wire rack
  • Deep fat fryer



Place the red chillies in a blender and whizz to a paste. Weigh this paste, then calculate 3% of its weight - this is the exact quantity of salt you will need, which may vary from the quantities given here (500g chilli paste will need 15g of salt)


Combine the salt and chilli paste and transfer to a sterile jar. Seal and allow to ferment for 5 days, opening the jar daily to release any gases that may have built up - this is known as ‘burping’


Combine all the ingredients for the fermented honey in a jar and mix well. The added water will allow for the honey to start to ferment. Stir the honey daily for 6 days, then you can start using it


Place the cucumber slices into a colander, sprinkle with the salt and toss to combine. Leave for 30 minutes over a sink or bowl, to allow the moisture to drain out


Meanwhile, make the brine by combining the vinegar, sugar, water, turmeric, and red chilli in a saucepan and heating until the sugar is dissolved. Allow to cool


Place the salted cucumbers into a sterilised jar or container. Pour over the cooled brine and leave to pickle overnight 


To make the chicken brine, pour the water into a large bowl and whisk in the salt until fully dissolved. Submerge the chicken in the brine and refrigerate for 12 hours


The next day, remove the chicken from the brine and cover with the cracked black pepper and chilli powder, making sure the surface is well covered. Submerge in the buttermilk and refrigerate again, ideally overnight 


To make the mayonnaise, combine the yolks, sugar, miso, mustard and vinegar into a food processor


With the motor running, slowly drizzle in the oil, adding a few drops at first then building to a thin stream. Once all the oil is incorporated, add the salt to taste

  • 300g of neutral oil
  • 15g of salt

Add fermented chilli to the mayonnaise to your taste - I like 5 parts mayo to 1 part chilli but it’s important to find a heat level that you enjoy


A few hours before you want to cook the chicken, make the dredge by combining all the ingredients and mixing well (this can be stored for at least a month)


Remove the chicken pieces from the buttermilk and coat them well with the dredge then spread out over a wire rack to allow air to flow underneath - this will help dry the chicken and make the outside extra crisp


To cook the chicken, heat oil for deep frying to a temperature of 170°C. Add the chicken pieces to the hot oil and cook for 3 minutes, taking care not to overcrowd the pan

  • neutral oil, for deep frying

Combine 2 tablespoons of the fermented honey and 1 tablespoon of the cucumber pickle brine, a pinch of Maldon salt and some black pepper to a bowl and mix to combine 


Once the chicken is cooked, toss it with the honey and pickle brine glaze. Spoon the chilli mayo onto the plate and top with the chicken, followed by a spoonful more of the mayo. Top each chicken piece with a pickled cucumber slice

First published in 2022
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Brought up in Spain, Ollie Templeton moved back to the UK as a teenager to pursue a career as a chef. After cutting his teeth in the kitchen at Moro, he set up Carousel – a restaurant and creative hub in London – along with his brother and cousins, where he both serves his own menu and hosts an ever-changing line-up of guest chefs.

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