Ingredients
1 egg beaten
¼ cup whole milk
¾ cup chicken stock
2 tsp SIDS SALT & PEPPER
1 cup self rising flour
1 cup flour
800 g chicken tenderloins
Rice bran oil for frying
SIDS HONEY CHILLI SAUCE:--
⅔ cup raw bush honey
¼ cup water
¼ cup Tuimato Sauce
1 tbsp SIDS RASPBERRY VINEGAR
2 tsp ground chilli powder
½ tsp salt
SIDS HONEY MUSTARD SAUCE RECIPE:--
¼ cup Dijon mustard
¼ cup Best Foods Mayonnaise
¼ cup raw bush honey
Directions
Heat oil in a deep fryer to 175°C.
In a large bowl whisk together the egg, milk, chicken stock and SIDS SALT & PEPPER until well combined. Add in the self rising flour.
In a second bowl add 1 cup of flour.
Dip each piece of chicken into the batter, then into the flour.
Add the chicken to the oil in small batches and fry for 8-10 minutes, until golden brown and cooked through.
SIDS HONEY CHIPOTLE SAUCE: Add the ingredients to a small saucepan and bring to a boil. Cook, whisking, for two minutes before turning off the heat.
Cool the sauce before serving as a dip or toss the chicken crisper in the warm sauce if serving fully dipped.
SIDS HONEY MUSTARD SAUCE RECIPE: Mix all the ingredients together then chill in the refrigerator for at least a couple of hours before serving.
