By Jonathan Hatchman, Food Editor, @TLE_Food
Forget Fried Chicken from High Street chains that’s famously cheap and often dissatisfying: Jesse Dunford Wood, head chef of Parlour Kensal, has provided the recipe for his own take on the perfect Popcorn Chicken Nuggets.
For the Flour Mix
Black Mustard Seeds, 15g
White Mustard Seeds, 15g
Smoked Paprika, 5g
Celery Salt, 5g
White Pepper, 5g
Cayenne Pepper, 5g
Turmeric, a pinch
For the Nuggets (quantity per person)
Chicken breast, ½, cut into bite-size chunks.
Buttermilk, 2 tbsp
Vegetable Oil, for frying
Marinade the Chicken (small pieces of chopped breast Meat) in Buttermilk overnight (or 3-4 hours).
Mix all of the Flour mix ingredients together and set aside.
Take the Chicken out of the Buttermilk, and roll it in the Flour mix until dry.
Fry in Vegetable Oil until crispy and golden brown on the outside and tender in the middle – approximately 4-5 minutes.
Parlour Kensal can be found at 5 Regent Street, London, NW10 5LG.