Ok hear me out, this ain’t Christmassy BUT it is fun. And the perfect way to use this chicken salt! This is such a rogue fusion recipe that’s deeply loved by the Irish (and me), give it a go when you’re nursing a New Year’s Day hangover! If you don’t like spicy food, use Hot Honey instead of Sesh Oil. Just like to note this is my favourite recipe in this book. Honestly — try it. Use store-bought crispy chicken if you want for less effort.
Ingredients
4 boneless, skinless chicken thighs
½ cup buttermilk
2 tablespoons Sesh Oil or hot sauce of your choice, plus more to taste
6 cups fat-cut beer battered chips (ol’ McCain is fine)
1 ½ cups flour
2 tablespoons Sanders Seasoning chicken salt
1 ½ teaspoons baking powder
Oil for cooking
1 red capsicum, thinly sliced
1 small onion, thinly sliced
1 teaspoon Sanders Seasoning chicken salt
Directions
Cut the chicken thighs into small slices.
In a medium bowl, stir together the buttermilk and Sesh Oil, pop the chicken into the marinade and leave it aside in the fridge for half an hour.
Cook your chips — either in the air fryer or oven or whatever you like.
Get the flour dredge ready for the chicken — mix the flour, Sanders Seasoning (first measure) and baking powder together in a shallow bowl.
Heat a good 2.5cm of oil in a shallow frying pan.
Take the buttermilk chicken pieces, and one by one dredge them in the seasoned flour mix. Once well coated, into the nice hot oil they go.
Fry them in nice small batches so the oil stays hot and the chicken stays crispy.
Fry chicken strips till golden and crispy, then remove with a slotted spoon and pop on a paper towel.
Remove most of the hot oil from the pan, just leaving enough to sauté the onions and capsicums till they soften.
Take your cooked fries, your crispy chicken, your sautéed onions and capsicums and bang into a large bowl. Season with the second measure of Sanders Seasoning and Sesh Oil to taste (start with a good teaspoon).
Toss them all round in the bowl till well combined and coated in the seasoning and spice.
Ideally we divide this up into portions and serve in the foil-lined paper bags like the Irish! Eat out of the bag with a fork. Naughty. Yum.
