A crispy and explosively flavorful dish, where fried chicken meets the fruity heat of La Pimenterie’s Newton sauce. Served with crunchy broccoli and pickled red cabbage, it’s a punchy, colorful, and perfectly balanced plate.
Ingredients (for 4 people):
For the chicken:
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600 g boneless chicken thighs
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1 cup buttermilk (or milk + lemon juice)
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1 cup flour
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1/2 cup cornstarch
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1 tsp smoked paprika
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1 tsp garlic powder
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Salt, pepper, oil for frying
For the vegetables:
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1 small broccoli, cut into florets
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1/4 red cabbage, thinly sliced
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2 tbsp rice vinegar or apple cider vinegar
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1 tbsp sugar
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Pinch of salt
Preparation steps:
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Marinate the chicken in the buttermilk, salt, and pepper. Let rest for 30 minutes (or overnight).
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Mix the red cabbage with vinegar, sugar, and salt. Let marinate during preparation.
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Blanch the broccoli for 2 minutes in salted boiling water. Drain and plunge into ice water to set the color. Set aside.
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Mix the flour, cornstarch, paprika, garlic powder, salt, and pepper in a bowl. Coat the drained chicken in this mixture.
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Fry at 180 °C (356 °F) for 5-6 minutes or until golden and crispy. Drain on paper towels.
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Serve the chicken on a bed of crunchy broccoli and pickled red cabbage, generously drizzle with Newton sauce, and garnish to taste.