AT A GLANCE
"These deliciously moreish snacks are sure to go down a treat," says Daniel Wilson. "Served cold they make excellent picnic fare. The spiced flour mix is also great dusted on seafood before cooking." Chicken ribs are pieces of bone-in breast; they're available from poultry shops and butchers.
|01||Pour buttermilk into a large bowl, add ribs, cover and refrigerate overnight. (Soaking the ribs in buttermilk tenderises the chicken and makes them extra juicy.)|
|02||For the jalapeño mayo, whisk together mayonnaise and jalapeño chilli sauce. Set aside. You can add more or less chilli sauce depending on how spicy you’d like it.|
|03||For the spiced flour, mix all the ingredients together in a bowl with 2 tsp each sea salt and ground white pepper.|
|04||Heat about 5cm of vegetable oil in a large saucepan to 180C. Test by dipping a wooden chopstick into the oil: it will sizzle when the oil is ready. Remove chicken ribs from the buttermilk in small batches. Toss well in the spiced flour, then place in a sieve and shake off the excess. Gently lower the ribs into the oil and cook for 2-3 minutes, or until golden and crisp (take care, the oil will spit). Drain immediately on paper towels.|
|05||To serve, simply spread the mayonnaise in a pool on a plate, then pile the hot chicken on top.|
Note Kewpie mayonnaise, a Japanese brand, is available from Japanese grocers. This recipe is from Huxtabook ($49.95, hbk) by Daniel Wilson, published by Hardie Grant Books, and has been reproduced with GT style changes.