Southern Fried Chicken Ribs with Jalapeno Mayonnaise

Prep Time Overnight refrigeration

Cook Time 20 minutes

Servings 4


1 kg chicken ribs, trimmed of excess fat
500ml buttermilk (or 500mL milk with 1 tbsp lemon juice)
Vegetable oil, for deep frying

Jalapeno Mayonnaise

150g Japanese mayonnaise
2 tbsp jalapeno chilli sauce

Spiced Flour

1 tsp cayenne pepper
1 tsp ground turmeric
3 tsp sweet paprika
2 tsp salt
3 tsp ground cumin
1 tsp chinese five spice
3 tsp ground coriander
2 tsp garlic powder
2 tsp onion powder
3 tsp ground szechuan pepper
2 tsp ground white pepper
1 cup plain flour


For the ribs: place the buttermilk into a large bowl or dish and add the ribs.  Cover and refrigerate overnight. This will tenderize the chicken and make it extra juicy.

For the mayonnaise: whisk the mayonnaise and chilli sauce together and set aside.  You can add more or less of the chilli sauce depending on how spicy you like it.

For the spiced flour: mix all ingredients together.

Coat the chicken in the spiced flour mixture, in batches of a handful at a time. Bring oil to 180°C. Gently place the coated chicken in the pot of heated oil until golden brown and cooked. Drain the chicken on a wire tray and serve with the jalapeno mayonnaise.   


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