Ingredients:

• 4 chicken breasts sliced into long, thick strips
• 240 ml (1 cup) buttermilk
• ½ tsp salt
• ¼ tsp white pepper
• ¼ tsp garlic salt

Crispy Coating:

•      180 g (1 1/2 cups) plain (all-purpose) flour
•      1 tsp salt
•      1 tsp ground black pepper
•      ½ tsp garlic salt
•      ½ tsp celery salt
•      1 tsp dried thyme
•      1 tsp paprika
•      1 tsp baking powder
•      1 tsp chilli flakes
•      vegetable oil for frying

Dip:

•      3 tbsp buttermilk
•      2 tbsp sour cream
•      2 tbsp mayonnaise
•      2 tbsp chopped coriander
•      juice of half a lime
•      ¼ tsp salt
•      ¼ tsp black pepper
•      1 small garlic clove peeled and crushed
•      1 tsp sriracha

Method:

1. Place the chicken in a bowl. Add the buttermilk, salt, pepper, and garlic salt. Mix together, cover, and place in the fridge to marinade for at least 1 hour (up to over night)
       4 chicken breasts, 240 ml (1 cup) buttermilk, 1/2 tsp salt, 1/4 tsp white pepper, 1/4 tsp garlic salt
       Preheat the oven to a low heat (to keep the cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough).
2. You’ll need at least 1 litre (4 cups) of oil.
       vegetable oil for frying
3. Mix together the crispy coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
4. 180 g (1 1/2 cups) plain (all-purpose) flour, 1 tsp salt, 1 tsp ground black pepper, 1/2 tsp garlic salt, ½ tsp celery salt, 1 tsp dried thyme, 1 tsp paprika, 1 tsp baking powder, 1 tsp chilli flakes
       Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.
5. Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.
6. Mix together the dip ingredients and serve with the crispy chicken.
       3 tbsp buttermilk, 2 tbsp sour cream, 2 tbsp mayonnaise, 2 tbsp chopped coriander, juice of half a lime, ¼ tsp salt, ¼ tsp black pepper, 1 small garlic clove, 1 tsp sriracha