Irish Spice Bag
Cherie Metcalfe
A crispy, flavour-packed Irish takeaway classic! Juicy chicken pieces and golden chips are tossed in sautéed peppers, onions, and fiery chilli, then brought together with a generous sprinkle of Sanders Seasoning for that perfect salty, savoury hit. It’s the ultimate fakeaway—crispy, spicy, and seriously addictive.
Ingredients
- 4 boneless, skinless chicken thighs
- ½ cup buttermilk
2 tbsp Sesh Oil or hot sauce of your choice, plus more to taste
- 6 cups crinkle chips
- 1 ½ cups flour
- 2 tbsp Sanders Seasoning
- 1 ½ tsp baking powder
- Oil for cooking
- 1 red capsicum, thinly sliced
- 1 small onion, thinly sliced
- 1 tsp Sanders Seasoning
Directions
- Cut the chicken thighs into small slices.
- In a medium bowl, stir together the buttermilk and Sesh Oil. Add the chicken and marinate in the fridge for 30 minutes.
- Cook your chips (in the air fryer, oven, or however you prefer).
- Prepare the flour dredge by mixing the flour, first measure of Sanders Seasoning, and baking powder in a shallow bowl.
- Heat 2.5cm of oil in a shallow frying pan.
- Dredge each buttermilk-coated chicken piece in the seasoned flour mix, then fry in small batches until golden and crispy. Remove with a slotted spoon and place on paper towels to drain.
- Remove most of the hot oil from the pan, leaving just enough to sauté the onions and capsicums until softened.
- In a large bowl, combine the fries, crispy chicken, sautéed onions, and capsicums. Season with the second measure of Sanders Seasoning and Sesh Oil to taste (start with about a teaspoon).
- Toss everything together until well coated.
- Serve in foil-lined paper bags, just like the Irish! Eat out of the bag with a fork. Naughty. Yum.
