Note: This dish works best when you marinate the chicken for at least 24 hours.
For the chicken – place the quarters into a deep tray, cover with buttermilk and marinate for 24 hours. Preheat an oven to 160°C and roast the chicken – together with the buttermilk – for 45 minutes. Leave to cool.
To coat the chicken – mix the eggs together in a bowl. Combine the remaining ingredients in a separate bowl, then dip the chicken quarters first into the egg, followed by the flour and pretzel mixture. Repeat to double-coat.
To cook the chicken – preheat an oven to 180°C. Half fill a saucepan with vegetable oil and place over a high heat. When the oil is hot, deep fry each piece of chicken for 5 minutes or until golden. Once the chicken is fried, place onto a lined baking tray and finish in the oven for a further 6 minutes.
While the chicken is in the oven – make the salad dressing by whisking the ingredients together in a bowl until emulsified. Toss the salad ingredients together with the dressing and arrange onto each plate. Top with a piece of warm chicken and serve.
1 whole chicken, quartered
vegetable oil, for frying
200g plain flour
200g pretzels, crushed
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 pinch salt
brussel sprout and cranberry salad
16 brussel sprouts, thinly shaved
200g dried cranberries
100g roasted hazelnuts, crushed
1 pear, thinly sliced
2 tablespoons seeded mustard
250ml light olive oil
a pinch of salt