Buttermilk Fried Chicken with Pineapple, Sesame & Gochujang Mayonnaise
Recipe by William Prole, head chef, The Fire Station Brasserie, Chatham
Thefirestationbrasserie.com
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Serves: 3-4 Method: Ingredients: 1. Cut each of the chicken thighs into four pieces
and place into the buttermilk. 8. Whilst your chicken cooks, cut the pineapple into
small 1cm chunks ensuring skin is removed.
2. Mix all dry spices with the flour. 9. After 4/5 minutes remove chicken from the fryer
/ oil and ensure it is cooked through.
• 5 boneless & skinless chicken thighs
• 250g plain flour
• 2/3 tbsp dried thyme
• 1/2 tbsp dried basil
• 1/3 tbsp dried oregano
• 1 tbsp celery salt
• 1 tbsp ground black pepper
• 1 tbsp mustard powder
• 3 tbsp smoked paprika
• 2 tbsp garlic salt
• 1 tbsp ground ginger
• 3 tbsp ground white pepper
• 1 tbsp cayenne pepper
• 300ml buttermilk
• 4 tbsp Gochujang paste (you can normally find this in
the world food section of your supermarket)
• 8 tbsp mayonnaise
• 1/2 lemon
• 1 pineapple
• Mixed sesame seeds
• Vegetable oil for frying
3. Mix together the Gochujang, mayonnaise and
lemon juice.
4. Now if you have a fryer at home that’s perfect, if
not you’ll need to heat up a pan of oil very carefully
to around 180 degrees, you can check this with a
thermometer, if you don’t have one, place one piece
of chicken to the oil to see if it is hot enough.
10. Season with sea salt and sprinkle the sesame
seeds over the chicken.
11. Put your Gochujang mayonnaise into a pot and
start dipping!
5. Remove the chicken from the buttermilk and add
to the flour, ensuring a good coating all around.
6. Pat off any excess flour and carefully place chicken
into the oil.
7. Prepare some kitchen roll onto a tray / plate to
drain the chicken once fried.
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