Paul Ainsworth served up a tasty buttermilk chicken With chipotle mayonnaise on Sunday Brunch.
The ingredients are: 10 Chicken thighs (de boned and cut in half) and 20 slices green jalapenos.
For the chicken thigh marinade: 250g buttermilk, 1 egg, 5g garam marsala, 5g smoked paprika, Chicken seasoning, 150g garam masala and 150g salt.
For the chicken crumb texture: 250g plain flour, 10g onion powder, 10g paprika, 10g garam marsala, 10g garlic powder, 50g cornflakes (lightly crushed) and 5 sheets of feuille de brick (cut into thin slices 1 inch long).
For the chipotle mayonnaise: 250g plain mayonnaise, 25g chipotle paste, 10g lemon juice, 1 lemon zested and 1 lime zested.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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