Ingredients
Equipment
Method
For the Hot Chicken
- Working with one thigh at a time, place the chicken between two sheets of parchment paper. Using a meat mallet, pound the thighs until they are uniformly flattened. **4 chicken thighs
- Transfer the thighs to a bowl and add the buttermilk and hot sauce. Toss to coat. Marinate for at least an hour or up to 8.1 cup buttermilk, ¼ cup hot sauce
For the Pickled Radish
- While the chicken is marinating, place the radishes in a bowl and add the vinegar, sugar, and salt. Stir to combine and let pickle at room temperature for at least an hour. ***4-5 radishes, 1 cup white vinegar, 1 tbsp granulated sugar, 1 tsp salt
For the Avocado Dill Dressing
- Place all the ingredients in a food processor and blitz until smooth. Transfer to a bowl and chill until ready to use.1 avocado , ⅓ cup Greek yogurt, 1 clove garlic, ½ cup fresh dill, 1 lemon, 1 tbsp honey, 1 tsp salt
For the Hot Chicken
- When the chicken is done marinating, take it out of the buttermilk mixture. In a wide shallow vessel whisk to combine the corn starch, salt, smoked paprika, cayenne pepper, garlic powder, and fresh ground pepper.2 tbsp corn starch, 2 tsp salt, 2 tsp smoked paprika, 2 tsp cayenne pepper, 1 tsp garlic powder, Fresh ground black pepper
- Working with one thigh at a time, roll the chicken thighs in the spice mixture. Dip the thighs in the egg before rolling them in Panko Breadcrumbs. Set aside.2 large eggs, 1½ cups panko breadcrumbs
- Heat the oil until shimmering in a large skillet. Add the chicken and fry over medium heat until golden on both sides. About 5-6 minutes a side. Transfer the chicken to a plate lined with a paper towel and set them aside.½ cup neutral oil
For the Hot Chicken Sauce
- Place the sugar, cayenne, chili powder, smoked paprika, garlic powder, and salt in a bowl. Place a small fine mesh strainer over top and drain the oil into the bowl. Whisk to combine. Set aside.1 tbsp brown sugar, 1 tbsp cayenne pepper, ½ tsp chili powder, ½ tsp smoked paprika, ½ tsp garlic powder
For the Salad
- Place the lettuce, sugar snap peas, cucumber, and drained pickled radish in a large bowl. Add the olive oil and a sprinkling of salt. Toss to coat.½ head romaine lettuce, ⅓ English cucumber, 120g (4oz) sugar snap peas, 1 batch Pickled Radish , 2 tbsp olive oil, Flaky sea salt
To Assemble
- Spread the Avocado Dill dressing on a plate. Top with the salad and add a piece of chicken. Drizzle the chicken with the sauce and serve immediately.
Notes
** If you don't have a meat mallet use a rolling pin instead.
*** If you would like to make the pickles in advance, place them in the fridge to pickle overnight.