Southern Fried Chicken Fingers With Green Peppercorn Mayonnaise
Ready In: 2 hrs
Serves: 6-8
Ingredients
- 4 (200 g) chicken breast fillets (boneless and skinless)
- 1⁄2 cup milk
- 2 eggs (lightly beaten)
- 1 tablespoon lemon juice
- 1 cup plain flour
- 2 teaspoons dried thyme (1 tablespoon, ground, if available)
- 2 teaspoons rosemary (I used fresh)
- 2 teaspoons paprika
- 1 teaspoon salt
- 1⁄2 teaspoon garlic powder (salt was specified)
- peanut oil (or canola for deep frying)
Green Peppercorn Mayonnaise (makes 1 1/2 cups)
- 1 cup mayonnaise (I used a whole egg mayo)
- 1⁄2 cup sour cream
- 2 spring onions (finely chopped)
- 1 tablespoon green peppercorn (crushed)
- 1 tablespoon chives (I used garlic chives snipped)
- 2 teaspoons capers (finely chopped)
- 1 teaspoon French mustard (I used Dijon)
Directions
- For the chicken cut chicken fillets into long strips and soak in milk for 1 hour.
- While the chicken is soaking make the green peppercorn mayonnaise by combining all ingredients together and refrigerate until required.
- Drain the chicken, reserving the milk.
- Whisk reserved milk, eggs and lemon juice together.
- Combine the flour, spices and salts.
- Dip chicken pieces in seasoned flour, dip in egg mixture and re-coat with flour.
- Heat oil in a wok, large saucepan or deep fryer and fry chicken till golden brown (this will need to be done in 2 to 4 batches depending on the size of your wok etc.
- Drain on absorbent paper.
- To achieve an extra crispy crust, quickly deep fry again before serving, if desired.
- Serve with green peppercorn mayonnaise.
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