Grind fried chicken, spicy mayo
Ingredients
120g Marinated chicken
60g Spicy mayo
5g Dry spice mix
20g Sliced pickles
Author: Levin Smith
Allergies: Mustard, gluten, fish, sulphites
MOP
- Take the marianded chicken from the fridge and coat in the spice mix
- Deep fried in the chicken in the frier until cooked
- Remove from the frier and allow to drain on a j cloth
- Season with the chicken seaoning and add to the plate
- Squeeze a puddle of spicy mayo next to the chicken
- Top the chicken with the sliced pickles
- Serve
Spicy mayo
Ingredients
150g Homemade Mayonnaise
42g Ketchup
8g Harissa
3g Togarashi Mix
3g Salt
10g Lime Juice
MOP
- Mix all Ingredients in a bowl until smooth and combined
- Refrigerate ready for service
Dry spice mix
Ingredients
125g Plain Flour
52g Corn Flour
12g Garlic Powder
12g Salt
12g Mustard Powder
6g Black Pepper
6g Baking Powder
MOP
- Mix all Ingredients in a bowl until smooth and combined
- Store ready for service
Wet Mix
Ingredients
94g Buttermilk
1 egg
28g hot sauce
31g Pickle Liquid
5g Baking Powder
MOP
- Mix all Ingredients in a bowl until smooth and combined
- Refrigerate ready for service
Chicken Seasoning
Ingredients
25g Dark Brown Sugar
15g Cayenne Pepper
6g Mustard Powder
6g Garlic Powder
4g Salt
MOP
- Mix all Ingredients in a bowl until smooth and combined
- Store ready for service