YOU'LL NEED

- 2 PORTIONS -

2 Chicken Breasts / 300g Chicken Thigh
300ml Milk
1 tbsp Lemon Juice
100g Cornflour
1/2tsp Salt
1/2tsp Pepper
Sunflower Oil
150ml - 200ml Spicy Jerez Sauce
Sesame Seeds
Chives

1 Cauliflower Head
300ml Milk
1 tbsp Lemon Juice
​100g Cornflour
1/2tsp Salt
1/2tsp Pepper
Sunflower Oil
150ml - 200ml Ginger & Chilli Sauce
20g Almonds
Coriander

LET'S COOK!

Mix your milk and lemon juice in a large bowl and leave to thicken for 15 mins
- this is your homemade buttermilk.

In another large bowl, mix the cornflower, salt and pepper.

Chop your chicken breasts/thighs or cauliflower into chunks.

Coat each chicken or cauliflower piece in the buttermilk then roll it to the cornflour bowl to coat evenly, repeat with all your pieces.

In a shallow pan, pour the sunflower oil to a 10cm height and heat on medium-high heat until 175C.

Carefully, lower half of your coated chicken or cauliflower pieces into the pan and cook until golden, crispy and cooked through (5 - 7 mins), then transfer to a separate large bowl. 

Whilst the pieces are cooking, lightly warm your Signature Sauce in a pan then transfer to the large bowl with the golden, crispy pieces and toss the Signature Sauce and pieces together until evenly coated.

Serve your Crispy Chicken pieces with a sprinkling of sesame seeds and finely chopped chives.

Serve your Crispy Cauliflower pieces with a sprinkling of chopped almonds and coriander.

ENJOY!

Crispy Cauliflower

Ginger, Chilli, Smoked Almonds

Crispy Chicken

& Spicy Jerez Sauce

Don't forget to tag us in your creations!

@bariberico #bariberico