Chicken & Blue Cheese Sauce
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1 large chicken breast
125ml extra thick double cream
50ml pickle juice
2tbsp Mahi Jerk BBQ sauce
1tsp smoked paprika
1tsp garlic powder
1tsp ground white pepper
1tsp cajun seasoning
100g plain flour
1 large egg
Cut the chicken breast into strips and marinate in some buttermilk, pickle juice, bbq sauce and spices (paprika, garlic powder, white pepper, cajun seasoning and turmeric) for about half an hour
Put flour and the same spice mix (paprika, garlic powder, white pepper, cajun seasoning and turmeric, plus some salt this time) into a bowl. Then dip your chicken strips in the flour, then egg wash then breadcrumbs.
Get some frying oil into a pot and once it reaches 175 Celsius, deep fry the chicken for 4 minutes. Let it rest on a tissue to absorb excess oil.
Put your extra thick double cream into a saucepan and, just before it reaches boiling, turn off the heat and add in your Roquefort cheese. You do not want the cheese to boil!
Garnish with spring onion, serve and enjoy!