Southern Style Crispy Chicken with Blue Cheese Caesar Salad

By: Donal Skehan

Takes: 35mins Serves: 4


For the chicken

- 350ml buttermilk

- 500g boneless chicken thighs

- Sunflower oil, for frying

- 100g plain four

- 1 tsp dried oregano

- 1 tsp paprika

- 2 tsp cayenne pepper

- 1 tsp garlic powder

- Sea salt and ground black pepper

For the dressing

- 150g blue cheese, crumbled

- 100g mayonnaise

- 3 tbsp sour cream

- 2 tbsp buttermilk

- Juice of ½ lemon

- 1 tsp garlic powder

- 1 tsp hot sauce

For the salad

- Iceberg lettuce

- Half a cucumber, thinly sliced on a mandolin

- 6 radishes, thinly sliced on a mandolin

- A small handful of chives


1. In a bowl, mix together the buttermilk and chicken pieces. Cover and leave in the fridge for 2 hours or overnight, if possible.

2. When you are ready to cook the chicken, heat a large high-sided pot over a medium heat and fill with 3-4 inches of oil- heat to 175ºC/350˚F. Mix the flour, oregano, paprika, cayenne pepper, garlic powder, sea salt and ground black pepper on a large plate.

3. Remove the chicken pieces from the buttermilk and dredge in the seasoned flour. Shake off any excess, then place the chicken in the pan to fry. Cook for about 5 minutes on either side until they are cooked through and have a good golden brown colour. Remove from the pan using a slotted spoon and drain on a plate lined with kitchen paper and keep warm in a low oven.

4. For the dressing, mix all the ingredients in a small bowl and season to taste.

5. For the salad, trim the bottom off the iceberg lettuce and remove outside leaves. Cut the lettuce into quarters lengthwise, and then into 5cm pieces.

6. Arrange the pieces on a large serving platter. Garnish with the radish and cucumber slices. Slice the chicken pieces into thick 2cm strips and arrange around the lettuce wedges.

7. Finally dress the platter generously with the blue cheese dressing, chives and perhaps some extra blue cheese in thick slices if you like. Serve at the table and devour!

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