Southern Fried Chicken and Waldorf Salad

Recipe

Southern Fried Chicken

8 boneless skinless chicken thighs

150ml buttermilk

1 teaspoon fresh chopped thyme

1 clove garlic, crushed

150g plain flour

Half a teaspoon mustard powder

2 teaspoons onion powder

1 teaspoon garlic powder

Half a teaspoon ground black pepper

1 teaspoon sweet smoked paprka

Half a teaspoon of salt

Oil for cooking

Mix the buttermilk with the minced garlic and thyme. Add the chicken and marinate in the fridge for a few hours

Mix the flour with the mustard, onion, garlic powders, pepper, salt and paprika. Remove chicken from buttermilk and dredge in the flour mixture. Set oven to 180oc.Heat half a thumb nail depth of oil in a pan until a little flour added sizzles.

Add 4 of the thighs and cook for 2 minutes each side. Transfer to a baking tray. Repeat with remaining chicken and cook in oven for 10 minutes or until crisp and cooked through.

Waldorf Salad

75g walnuts

35g castor sugar

2 tablespoons balsamic vinegar

4 sticks celery, finely chopped plus leaves

2 red apples, quartered, cored and chopped

75g smoked cheddar cut into half cm dice

2 tablespoons mayonnaise

150ml sour cream

Heat the sugar in a small pan until it turns amber. Add the balsamic and 25ml water. Cook to a liquid and toss in the walnuts and place on parchment paper to cool. Chop the walnuts and mix into the other ingredients.