Carefully remove using a slotted spoon and drain on a plate lined with kitchen paper. Season and colour the lettuce cut-side down, before adding the chopped parsley, a squeeze of lemon juice and finally the croutons.ĭrain the chicken pieces, dredge in the flour and then deep fry for 3-4 minutes, or until crisp and golden-brown and cooked through. Heat a large frying pan and add a little olive oil and the remaining butter. Once hot, add the bread and cook until crisp on all sides.
Place on a baking tray and cook in the oven for 30-40 minutes until crisp.įor the dredging flour, mix all of the dredging flour ingredients in a bowl and set aside.įor the ranch dressing, mix all of the ranch ingredients together and set aside.įor the salad, heat a medium frying pan and add half of the butter. Place the chicken skin on a sheet of baking parchment or silicone paper. When you are ready to cook, preheat the oven to 200C/400F/Gas 6 and the deep-fat fryer to 170C/340F (CAUTION: hot oil can be dangerous.
Add the chicken pieces, mix well and leave overnight in the fridge, or at least for a minimum of two hours. Mix together the buttermilk, herb stalks and black pepper in a bowl.
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