Southern Fried Chicken and Waldorf Salad

Recipe

Southern Fried Chicken

8 boneless skinless chicken thighs 150ml buttermilk 1 teaspoon fresh chopped thyme 1 clove garlic, crushed 150g plain flour Half a teaspoon mustard powder 2 teaspoons onion powder 1 teaspoon garlic powder Half a teaspoon ground black pepper 1 teaspoon sweet smoked paprka Half a teaspoon of salt Oil for cooking

Mix the buttermilk with the minced garlic and thyme. Add the chicken and marinate in the fridge for a few hours Mix the flour with the mustard, onion, garlic powders, pepper, salt and paprika. Remove chicken from buttermilk and dredge in the flour mixture. Set oven to 180oc.Heat half a thumb nail depth of oil in a pan until a little flour added sizzles. Add 4 of the thighs and cook for 2 minutes each side. Transfer to a baking tray. Repeat with remaining chicken and cook in oven for 10 minutes or until crisp and cooked through.

Waldorf Salad

75g walnuts 35g castor sugar 2 tablespoons balsamic vinegar 4 sticks celery, finely chopped plus leaves 2 red apples, quartered, cored and chopped 75g smoked cheddar cut into half cm dice 2 tablespoons mayonnaise 150ml sour cream

Heat the sugar in a small pan until it turns amber. Add the balsamic and 25ml water. Cook to a liquid and toss in the walnuts and place on parchment paper to cool. Chop the walnuts and mix into the other ingredients.