Chop your Chicken or Cauliflower into chunks.

Make your buttermilk (or grab your store-bought) by mixing milk 70:30 yoghurt until creamy and smooth - not too thick.

Pour your cornflour into a bowl.

Coat each Chicken or Cauliflower piece in buttermilk and then cornflour.

Next, heat your oil to a minimum of 175 degrees C in a shallow pan, enough to cover each of your pieces 

Transfer your coated pieces to the pan CAREFULLY and cook until crispy and golden - the more pieces you put in the oil at once, the longer it will take to cook (Chicken is cooked at 82 degree C)

Once cooked, transfer to a bowl with kitchen paper in to soak up any excess oil

Meanwhile, pour 250ml of our Signature Sauce into a saucepan to lightly warm 

Once warm, remove kitchen paper from crispy pieces, pour over the sauce and toss until well coated 

TO SERVE
Crispy Chicken - sprinkle of sesame seeds + finely chopped chives 
Crispy Cauliflower - sprinkle of chopped almonds + coriander


ENJOY!