Celebrity Chef Gary Mehigan has teamed up with Bombay Sapphire to create a range of dishes, perfect with gin.
Cut the chicken into small 2cm cubes and place into a non-reactive container. Pour over the buttermilk, add the cinnamon powder, pinch of flaked salt and pepper. Mix well, cover in cling film and place into the fridge for a minimum of two hours or preferably overnight.
Pour the vegetable oil into a deep fryer or heavy based deep saucepan and heat to 180C
Mix the rice flour, poor, cornflakes and panko crumbs together in a large bowl and season with a little salt and pepper. Drain the chicken from the buttermilk and dredge through the mixture. Press the dry mix firmly onto all sides of the chicken making sure all the pieces are well coated. Set aside.
Shred the apple into thin julienne and pour over the lemon juice and zest, add the finely shredded cabbage, season with salt and pepper and add a few dollops of lemon aioli to make a slaw.
Working in batches, lower 6-8 pieces into the hot oil for approximately 4 minutes or until golden, crisp and cooked through, then drain onto kitchen towel. Repeat with the remaining chicken
Cut the sliders in nearly all the way through and load with a spoonful of apple slaw, a few sprigs of watercress and a 3-4 pieces of the crispy chcken. Finally add a sprinkle of lavender flowers.
For the lemon mayonnaise:
Blend the egg, pinch of salt, mustard, lemon juice and zest in a small blender until light and frothy.
Add 1/3 of the olive oil and blend until creamy. Add another 1/3 and blend again until it becomes pale and creamy.
Add the remaining oil and continue blending until the mayonnaise is thick and smooth.
May be stored for up to two weeks in a sealed container in the fridge.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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