CRISPY BUTTERMILK CHICKEN NIBBLES
WITH CHIPOTLE MAYO
These finger-licking good, butter milk marinated, oven-baked nibbles are coated with corn chips. The accompanying mayonnaise is also delicious in tacos with the pork belly (page 128).
1.5kg chicken nibbles
3 cloves garlic, crushed
1 tablespoon dried coriander 1 tablespoon dried oregano 1 teaspoon dried thyme
1 teaspoon hot smoked paprika ½ teaspoon flaky sea salt
200g corn chips (plain or flavoured),
Cooking oil spray
Lime wedges for serving
2 egg yolks
2 cloves garlic, crushed 1 tablespoon lime juice 3 tablespoons chipotle peppers
in adobo sauce*
½ cup vegetable oil
½ teaspoon liquid honey
Place nibbles in a large bowl with buttermilk, garlic, dried herbs, smoked paprika and sea salt. Mix to coat chicken. Cover and refrigerate for at least 2 hours.
Heat oven to 200°C. Line an oven tray with baking paper.
Working in batches, coat chicken in the crushed chips. Place on prepared baking tray, spray with oil and bake 40 minutes or until cooked through, turning once during cooking. Serve immediately with Chipotle Mayonnaise and wedges of lime.
Mayonnaise: Place egg yolks, garlic, lime juice and chipotle chillies in a food processor and mix to combine. With the motor running, slowly add oil. Add honey and season to taste, adding a little more lime juice or chilli if desired.
Serves 6-8 as part of a shared meal * Chipotle in adobo are dried, smoked jalapenos in a tangy, sweet-sour red sauce. The La Morena brand is available in many supermarkets. Leftovers from the tin will keep for weeks in the fridge or can be frozen. Use them in any dish that would benefit from some deeply flavoured smokiness.