A mixture of good quality ground spices, 1 tablespoon of each 25g approx.
Warm Chorizo Potato Salad and Garden Herbs
Ingredients :
300g cooked baby potatoes and crushed .
100g diced chorizo
Knob butter
1 shallot diced finely
Method:
1. Mix all the coating ingredients in a large bowl.
2. Cut the chicken into 8 pieces and allow to sit in the buttermilk for an hour.
3. Then toss the chicken in the seasoning mix and press into the meat ensuring all is coated evenly.
4. Gently drop into the fryer set at 155c and set a timer for 15minutes. After 15mins gently lift the chicken and test the cooking with a meat thermometer to ensure it reaches 75 c. Allow this to rest for 5 mins and then serve along with warm chorizo potato salad.
5. For the potato salad, cook the chorizo in a warm pot and release all the paprika oils and then add the shallot .
6. Cook for 2 minutes and add the knob the butter and then the crushed potatoes. Warm in the potato and finish with some fresh herbs, chervil and parsley works great .
7. Serve the chicken with homemade coleslaw, corn on the cob and any variety of dipping sauces.
