An award winning recipe from Jesse Dunford Wood at Parlour
- 100g flour
- 15g black mustard seeds
- 15g white mustard seeds
- 5g smoked paprika
- 5g celery salt
- 5g white pepper
- 5g cayenne pepper
Mix all above together. Set aside.
Nuggest (quantity per person)
- ½ Chicken breast Ã¢â‚¬â€œ bite size chunks
- 2 tbls Buttermilk
Marinade the chicken (small pieces of chopped breast meat) in buttermilk overnight (or 3-4 hours)
Take the chicken out, and roll it in the flour mix until dry. Fry in vegetable oil until crispy and golden brown on the outside and tender in the middle Ã¢â‚¬â€œ approx. 4-5 minutes.