500g chicken thigh, cut into 1 1/2cm thick strips
1 1/2 cups milk
2 tbsp white vinegar
1 1/2 cups flour
2 litres canola oil to deep fry
2 tbsp Dude Ranch
1/4 cup sour cream
1/4 cup mayonnaise
1 tsp white vinegar
In a bowl mix together milk and vinegar to make buttermilk. Add the chicken strips and allow to soak in the buttermilk for a few hours in the fridge.
When you are ready to cook the chicken, mix together the flour and the Chipotle & Lime Salt in a shallow bowl.
Place the canola oil in a large, deep pot and heat over a medium heat. You want the oil to be hot enough (you'll see it moving in the pan) that when you put the chicken in it gives a big sizzle but you don't want it too hot that it burns the coating before it's cooked through.
Take the chicken from the fridge and piece by piece remove from the buttermilk and dredge through the flour until it is well coated. Place the chicken in the hot oil and allow to cook for 8-10 mins until brown and cooked through. The inside temp of the chicken needs to be 74℃. You will want to do this in batches. It took me three batches to cook all mine. Remove each batch from the pot and place on a tray lined with baking paper and a cooling rack. Place the chicken on the rack and pop it in the oven at 50℃ to keep warm.
While the chicken is cooking you can whip up the buffalo sauce and ranch dip.
In a small pot add all the ingredients except for the water, whisk together and place over a low heat. Cook until the butter is melted and the sauce begins to bubble. Turn off the heat and set aside.
To make the ranch dip, get a small bowl and mix all the ranch dip ingredients together until there are no lumps. Set aside to let the flavours infuse.
Once all the chicken is cooked and the sauces are prepared, pop your pot of buffalo sauce back over a low heat to warm through. If it seems quite thick add a tablespoon or two of water to thin it out. You want it to be thick enough that it stays on the chicken but thin enough that you can toss the chicken through it and it doesn't stay on too thick.
Place the chicken in a large bowl and pour over the buffalo sauce. Toss to coat the chicken. Serve immediately. The celery is a great side to serve it with as it adds a light and crispy pairing to the chicken and tastes great with the ranch dip too. YUM!
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