Preparation
- Toss the chicken in the cornflour, baking powder, salt & smoked paprika for a bit of extra kick. Deep fry in small batches until crispy, drain and season.
- For the nuts, which will give the dish a lovely crunch, toss them in the icing sugar, lay on a sheet of parchment on a baking tray and roast at 160c for 12mins, until nicely smoky.
- Next, make the dressing by putting the Dijon mustard, maple syrup for added sweetness, white wine vinegar and olive oil into a jar and shake.
- To serve, toss everything together and add the chicken. Serve in a big bowl with loads of crusty bread and butter.
