![]() ![]() Mix the garlic mayonnaise with the chilli oil and honey, and spread over both sides of a split burger bun (or a couple of slices of bread). ![]() You can leave the coated chicken in the flour dish until you fry. This double-dredging is essential to get a thick, shaggy coating. Dredge both sides of the chicken in the seasoned flour, then dip briefly back into the marinade and dredge again. Lift the chicken out of the marinade, but don’t try and shake it off. Mix the flour with the remaining ¼ teaspoon each of paprika and salt in a shallow dish. Take the chicken out of the fridge in good time to get to room temperature before you start to cook it. (If you simply cannot wait that long, leave the chicken out on the kitchen counter for 20–40 minutes.) Cover the dish, then leave in the fridge for at least 4 hours or up to 2 days. Add the chicken and turn to coat in the marinade. Pour the kefir, buttermilk or yoghurt into a small dish and stir in the ½ teaspoon of paprika, ½ teaspoon of salt, lemon juice, mustard, maple syrup and garlic. ![]() Put the onion into a jar or bowl and cover with the vinegar (or lime juice), pressing down on the onions. Make your pink-pickled onions in advance: at least 2 hours, and up to 24. ![]()
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