Buttermilk fried chicken with chipotle mayonnaise

INGREDIENTS

500ml buttermilk

1/2 onion, coarsely grated

2 teaspoon dried oregano

1 teaspoon mild sweet paprika

1 garlic clove, crushed

1.5kg chicken thigh and drumstick pieces, skin on

vegetable oil, for deep-frying

lime wedges, to serve

SPICE COATING

300g plain flour

1 tablespoon mild sweet paprika

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons salt

1/2 teaspoon cayenne pepper

CHIPOTLE MAYONNAISE

3 large egg yolks

1 teaspoon dijon mustard

1 tablespoon lime juice

375ml light olive oil

1 chipotle chilli in 2 teaspoons adobo sauce, puréed

sea salt

METHOD

Combine the buttermilk, onion, oregano, paprika and garlic in a medium-sized bowl. Add the chicken pieces, cover with plastic wrap and refrigerate overnight.

Remove the chicken from the buttermilk and drain in a colander. Strain the buttermilk into a medium-sized bowl, discarding the solids.

Combine the spice-coating ingredients in a large zip-lock bag. Add the chicken pieces, a few at a time, and shake to coat. Dip the chicken in the reserved buttermilk and coat again in the spiced flour. Arrange on a wire rack and set aside for 15 minutes, to dry slightly.

Meanwhile make the mayonnaise: whisk the egg yolks, mustard and lime juice together in a small bowl. Gradually pour in the oil, whisking continuously, until thick. Add the chipotle and adobo purée and stir to combine. Season with salt. Transfer to a small serving bowl, cover and refrigerate.

Two-thirds fill a deep-fryer or a large heavy-based saucepan with vegetable oil and heat to 190°C Place a clean wire rack on a baking tray, for draining. Cook the chicken in batches for 8–10 minutes, until crisp, goldenbrown and the juices run clear when a skewer is inserted into the thickest part of the flesh. Drain on the rack.

Serve hot with chipotle mayonnaise and lime wedges.

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