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Nashville Fried chicken
6 boneless, skinless chicken thighs
300ml buttermilk
2 teaspoons hot sauce
½ teaspoon salt

Mix the buttermilk with the hot sauce and salt and add the chicken making sure it’s coated. Place the fridge for a couple of hours

300g plain flour
2 teaspoons onion granules
1 teaspoon garlic powder
½ teaspoon salt

Mix together. Remove a chicken thigh from the buttermilk, shake off the excess and coat in some flour mixture, place back in buttermilk then in flour again. Repeat and place on a baking tray.

Hot honey
50ml honey
1 teaspoon chopped red chilli
Warm the honey and add the chilli.
To cook the chicken
Cover the bottom of a couple of frying pans, enough to hold 3 chicken each, with oil and heat to medium high. Add the chicken and cook for about 4 minutes each side or until a probe reads at least 75°c.
Remove from pan and drizzle with some hot honey.
Serve with some green chilli hot sauce and cornbread on the side.

Green chilli hot sauce
6 green chillis
1 onion, halved in skin
1 tablespoon oil
1 clove garlic
100g sugar
150ml white wine vinegar
Handful chopped coriander

Brush the chillis with oil and grill until scorched. Place in a plastic bag for 10 minutes then peel, deseed and chop. Brush the onion with oil and cook until soft. Peel and place in a blender. Simmer the garlic, sugar and vinegar together and then add to the blender with the chillis and coriander. Blend to a smooth sauce and check seasoning.

Honey Corn bread
150g corn meal ( polenta)
175g plain flour
¼ teaspoon baking powder
½ teaspoon baking soda
25g honey
1 teaspoon salt
250ml buttermilk
60g melted butter
2 eggs

Set the oven to 180°c and grease a loaf tin or baking tray with sides.
Melt the butter and cool to blood temperature. Whisk in the egg, honey and buttermilk. Mix the cornmeal, flour, baking powder and soda and add the wet mixture. Whisk to a smooth batter and place in tin. Bake for 25 minutes or until an inserted skewer comes out clean. Cool on a wire rack.