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Fried chicken with spicy tomato dipping sauce

Name: Fried chicken with spicy tomato dipping sauce
Yield: 6
Ingredients: Fried chicken; 5ml (1 tsp) salt; 5ml (1 tsp) smoked paprika; 2 garlic cloves, peeled and crushed; 1L (4 cups) buttermilk; 1½ whole chickens, cut into 12 pieces; 125ml (½ cup) cornflakes, crushed; 125ml (½ cup) dried breadcrumbs; coarse salt and freshly ground black pepper, to taste; 250ml (1 cup) cake flour; 2 eggs, beaten; sunflower oil, for deep-frying; Dipping sauce; 15ml (1 tbsp) extra virgin olive oil; 500g Rosa tomatoes; 1 fresh red chilli, chopped; 100g brown sugar; 50ml rice wine vinegar

August 24, 2023

These EXTRA CRISPY fried chicken tenders are easy to make at home and every bit as delicious! Elevate your comfort food cravings to new heights as you savour each bite of perfectly golden and crunchy chicken, paired with a tantalizingly tangy and spicy tomato sauce dip.

This recipe strikes the perfect balance between a satisfying crunch and a burst of flavours, making it a surefire hit for gatherings, game nights, or even a delightful dinner for two.

Print Recipe

Fried chicken with spicy tomato dipping sauce

Serves: 6

Cooking Time: 1 hour + 24 hours marinating

Ingredients

Fried chicken
5ml (1 tsp) salt
5ml (1 tsp) smoked paprika
2 garlic cloves, peeled and crushed
1L (4 cups) buttermilk
1½ whole chickens, cut into 12 pieces
125ml (½ cup) cornflakes, crushed
125ml (½ cup) dried breadcrumbs
coarse salt and freshly ground black pepper, to taste
250ml (1 cup) cake flour
2 eggs, beaten
sunflower oil, for deep-frying
Dipping sauce
15ml (1 tbsp) extra virgin olive oil
500g Rosa tomatoes
1 fresh red chilli, chopped
100g brown sugar
50ml rice wine vinegar

Instructions

Preheat the oven to 200°C.

For the chicken, mix the salt, paprika, garlic and buttermilk in a large bowl. Add the chicken pieces and coat. Cover the bowl with plastic wrap and refrigerate, 24 hours.

Remove the chicken from the liquid and set aside. Combine the crushed cornflakes and breadcrumbs in a bowl and season.

Roll the chicken pieces in the flour, then in the beaten eggs and finally crumb them in the crushed cornflakes and breadcrumb mixture.

Place the chicken in a deep-fryer, preheated to 195°C, and cook until golden, 7 – 10 mintues. Remove from the oil and place on a baking tray in the preheated oven until cooked through and crisp, about 15 minutes.

For the dipping sauce, place the oil in a small pot and fry off the tomatoes and chilli, about 5 minutes.

Add the sugar and vinegar and continue to cook until it reaches a jam-like consistency, 15 – 20 minutes.

To serve, stack the chicken on a plate and serve with the dipping sauce.

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