(This batter technique also works well as a batter for fish, just drop the hot sauce, cayenne and paprika)
- Tray of chicken nibbles 12- 15 pieces
- 1 Cup Karikaas Buttermilk
- 1 Tbs Favourite hot sauce (smoked Chipotle) (optional)
- 1 cup Flour
- 1 cup Cornflour
- 1 tsp salt
- 1 tsp smoked paprika
- ½ tsp cayenne (optional)
Mix buttermilk, hot sauce (if using) and chicken portions together. You can marinade overnight for extra flavour if you wish.
Heat frying oil.
Mix dry ingredients together in bowl appropriate for coating the chicken.
Drain the buttermilk/marinade off the chicken nibbles into another dish for double battering.
Take a piece of chicken, roll it in the drys, then roll it again in the buttermilk/marinade, before a final roll in the drys. Add to hot oil. Repeat till the fryer is full enough to allow chicken to cook but not overcrowd the pan.
Repeat till all chicken pieces are cooked.
Serve with your favourite dipping sauce.