15/04/2026
A menu favourite, elevated with a dip that’s smooth, balanced and made for repeat orders. Save this one for your next service.
Ingredients for fried chicken:
Chicken pieces
Buttermilk
Salt + pepper + spices (paprika/garlic powder optional)
Flour + cornstarch
Oil
Ingredients for the dip:
½ cup National Mayo
1 tsp garlic (minced or paste)
1 tbsp lemon juice
½ tsp black pepper
Salt to taste
Optional: chilli flakes / paprika for a slight kick
Steps:
Marinate chicken in seasoned buttermilk (salt + spices) for a few hours or overnight for tenderness and flavour.
Coating: Mix flour + cornstarch + seasoning (cornstarch helps the crust crisp up).
Dredge chicken in the flour mix. For extra crunch, add a few spoonfuls of buttermilk marinade into the flour to create texture.
Fry until golden and cooked through (target 165°F / 74°C internal). Rest on a rack for maximum crispiness.
For the dip, mix all ingredients until smooth. Chill for 5–10 minutes before serving.
[National FoodService, Ingredients for Chefs, Innovation, Professional Kitchens, Restaurants, Elevate dishes]
