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


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  • 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



  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.


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