Gastronomixs

Dublin spice bag

The best snack in Dublin after a long night.

Dublin spice bag

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Ingredients

1

kg

chicken thighs

1

litre

buttermilk

4

tbsp

Tabasco sauce

4

tsp

salt

3

tsp

ground paprika

2

tsp

garlic powder

1

tsp

onion powder

3

tsp

chilli powder

1

tsp

ground cayenne pepper

300

g

flour

2

tsp

baking powder

3

 

red sweet peppers

6

stalks

spring onion

As needed:

 

chips

Preparation method

  • Cut the chicken thighs into strips of approx. 1cm thick.
  • Mix the buttermilk and the Tabasco sauce and marinate the chicken thighs in this marinade. Set aside to marinate for at least twelve hours.
  • Mix the salt and half of the dried herbs with the baking powder and the flour.
  • Take the chicken out of the marinade, and set the marinade aside.
  • Coat the chicken in the flour, the marinade, and then in the flour again.
  • Julienne the red sweet pepper finely and slice the spring onion into rings.
  • Gently fry the sweet pepper until soft. Mix with the spring onion.
  • Deep fry the chicken at 180˚C until golden brown and crispy.
  • Deep fry the chips until golden brown and crispy.
  • Mix the chicken with the red sweet pepper and spring onion and chips.
  • Season with the remaining dry spices mix.

Serving suggestions

  • As a snack.
  • As part of a buffet.

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