INGREDIENTS
2 large chicken breasts cut into strips
sunflower oil, for deep-frying
My Special Greek mix
2 tbsp of dried oregano
1 tbsp paprika
1 tsp chilli powder
1 tsp garlic powder
1 tsp of onion powder
1 tsp of ground sage
1 tsp of cinnamon powder
1 tsp black pepper
For the Chicken marinade
250 ml tub of buttermilk
2 tbsp bourbon liquor or similar
For the coating
100g self-raising flour
100g cornflour
7g of baking powder
Corfiot Mustard
Ingredients
2 tbsps of mild mustard
1 tbsp of Greek honey
1 tbsp of olive oil
1 tsp of mayonnaise
1 tsp of fresh lemon juice
Salt & pepper to taste
Method
Add bourbon liquor and buttermilk into a bowl, give it a gentle stir,
Add the chicken, mix well, cover and leave to marinade for an hour.
In another bowl combine the self raising flour, cornflour and baking powder, then add my special Greek fried chicken spice mix.
Mix well.
Then add the oil to a heated frying pan, once it’s hot roll the chicken in the seasoned flour mix and deep fry in batches until golden and thoroughly cooked.
Then transfer the fried chicken onto a baking tray and place in a preheated oven at 180c just so the chicken can keep hot.
Now serve with some salad, tomato and olives accompanied by your homemade Corfiot mustard.
The recipe for my Corfiot mustard will be in my upcoming cookbook…….so you will have to buy it…….
Oh come on, I wouldn’t do that to you, so here’s the ingredients for my own Corfiot mustard.
Corfiot Mustard
Ingredients
2 tbsps of mild mustard
1 tbsp of Greek honey
1 tbsp of olive oil
1 tsp of mayonnaise
1 tsp of fresh lemon juice
Salt & pepper to taste
And just Mix well.
