3/. 100 ml left over juice from pickles or caper as this will tenderise the chicken
4/. 1 egg beaten
5/. 300 g plain flour
6/. 3 Tbsp. cornflour
7/. 3 tbsp. dried panko breadcrumbs
8/. Tbsp. of each ground garlic, onion, paprika, Cajun
9/. Pinch salt and pepper
10/. Shop bought baguette
11/. 100 g mayonnaise
12/. Pinch of fresh herbs, parsley, chive, tarragon, fresh crushed garlic cloves and wholegrain mustard.
13/. 300 g cherry tomatoes cut into ¼
14/. 1 small red onion diced
15/. 200g sweet corn
16/. Olive oil
Method:
1/. Start to coat the chicken. Using one hand, dip the pieces in the buttermilk, making sure they are completely coated.
2/. Using your other hand, roll the chicken in the spiced flour until covered all over and then repeat this again. Leave this submerged in the excess flour until ready to cook
3/. Pre heat a deep fat fryer to 175 c , gently place the chicken into the basket and cook for 5 – 8 mins until it reaches 75 c on a meat thermometer. Allow to rest for 5 minutes.
4/. Cut the pre baked baguette open, and spread a generous amount of mayonnaise on the bread each side. Place a handful of salad leaves inside and then place the chicken inside and grate some of the cheddar on top. Mix the red onion, corn , cherry tomatoes and 5 tbsp. of olive oil together in a bowl and spoon over the top and finish with some more grated cheese.
