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Mustard fried chicken with crispy curry leaves and mustard mayonnaise

An average of 4.0 out of 5 stars from 2 ratings
Prepare
overnight
Cook
10 to 30 mins
Serve
Serves 2
Dietary
Nut-free

A buttermilk marinade tenderises the chicken overnight, before dredging in seasoned flour and deep frying for that crispy, crunchy finish.

Ingredients

For the mustard fried chicken

For the mustard mayonnaise

For the seasoned flour

To serve

Method

  1. Combine the chicken with the buttermilk, mustard, turmeric, garlic and ginger and leave to marinate in the fridge overnight.

  2. To make the mustard mayonnaise, combine all the ingredients in a bowl and season with salt and pepper. Let it down with a splash of water if you want to make a more pourable dressing.

  3. When you’re ready to cook the chicken, preheat a deep fat fryer to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended.

  4. Place all the seasoned flour ingredients into a shallow bowl or tray and mix to combine. Dredge the marinaded chicken in the seasoned flour and deep fry for 6-8 minutes until golden, depending on the size of the thighs. Drain on kitchen towel to remove any excess oil.

  5. Deep fry the curry leaves for a few seconds until crisp, then remove and drain on kitchen towel.

  6. To serve, pile the chicken onto a plate, drizzle over the dressing and garnish with the deep-fried curry leaves, thin slices of red onion and the two cresses.