Smoky red pepper relish with crispy chicken fingers

The perfect snack on game day (add extra heat with fresh chillies) or make it a family dinner served with salad and potato wedges.

More than 1 hour

Makes 2 cups

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients

Relish:

  • Mixed red peppers (we used 4 sweet palermo peppers, 6 sweet baby peppers and 4 red peppers)
  • Glug olive or canola oil
  • 1 red onion, finely chopped
  • ½ cup (125ml) red wine vinegar
  • ¼ cup (60ml) sugar
  • 1 tsp (5ml) smoked paprika
  • 1 tsp (5ml) chilli flakes or 1 fresh red chilli (optional)
  • Salt and milled pepper

 

Chicken fingers:

  • 1 cup (150g) flour
  • ½ cup (60g) cornflour
  • ½ cup (125ml) grated parmesan cheese
  • 4 chicken breast fillets, cut into strips
  • 2 cups (500ml) buttermilk
  • Oil, for deep frying

 

Method

  1. Grill peppers over an open flame (or under the oven grill) for 10-12 minutes until blistered.
  2. Place in a bowl, cover with clingfilm and set aside to sweat for 10-15 minutes.
  3. Peel off charred skin, remove pith and seeds and roughly chop.
  4. Heat oil in a pan over medium heat and sauté onion until soft.
  5. Add remaining relish ingredients and cook for 10-15 minutes.
  6. Tip in peppers and cook for 8-10 minutes until thick and syrupy.
  7. Season and set aside.
  8. Combine flour and cornflour and parmesan cheese in a bowl.
  9. Season chicken strips, dip in buttermilk and coat in flour mixture.
  10. Repeat twice until chicken is coated well.
  11. Fill a medium-sized pot with 8-10cm oil and heat up until shimmery hot.
  12. Fry chicken for 8-10 minutes or until golden and cooked through.
  13. Drain on kitchen paper and season well.
  14. Serve chicken strips warm with relish for dipping.

 

Browse more daily dinners recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.