Buttermilk chicken with kumara bites

Name: Buttermilk chicken with kumara bites
Cook time: 25 min
Yield: 4

buffalo sauce and garlic aioli

Ready in around 25 mins

RECIPE FACT:

Buffalo chicken concept was born in 1964 at the Anchor Bar in New York. Cooked as a late-night snack!

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210°C fanbake
1. TO COOK THE KUMARA BITES:

Empty the pack of steamed kumara bites onto an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Cook in preheated oven for 20 mins.
2. TO COOK THE BUTTERMILK CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Cut each thigh into 3 even pieces. Mix the buttermilk with the chicken coating and cornflour in a bowl. Dip each piece of chicken into the mixture and turn to coat well. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once the oil is hot add the chicken pieces to the pan and fry in batches for 1-2 mins each side. Remove from the heat and place on an oven tray lined with baking paper. Cook in preheated oven for 10 mins. Pour over the Buffalo sauce and cook for a further 2 mins.
3. TO MAKE THE SLAW:

Peel and grate the carrot then finely chop the Italian parsley leaves. Add the carrot, red and green cabbage and half of the chopped parsley to a serving bowl with a drizzle of olive oil. Season with salt and pepper and toss to combine before serving.
TO SERVE:

Divide the kumara bites and slaw between plates. Top with pieces of buttermilk chicken and spoon over Buffalo sauce. Serve garlic aioli on the side to dip the chicken and kumara bites into.