SNACKTASTIC HACKS
It's Mrs Rogers Snacktastic Snack Hacks time! Live!
In a large bowl, mix together the milk and lemon juice. This will make a substitute Buttermilk. Place the chicken nibbles in and stir. Cover and leave in the fridge for 2-3 hours.
In a large zip lock bag, place the flour, ras el hanout and salt and mix. Dip each piece of chicken in the mixture and place on a baking tray and rest for at least 15 minutes.
Melt the butter in a pot. Once melted, remove from heat and stir in the flour. Add ½ of the milk and return to the heat. Stir until the mixture slightly thickens and add the rest of the milk. Stir until the mixture doesn’t thicken anymore and is shiny. Add the blue cheese and remove from the heat. Put aside to serve with the wings.
While the chicken rests, heat the deep fryer (or oil in a pan) up to 180C. Once the oil is hot, cook the chicken pieces for 8-10 minutes until crispy and golden. Once cooked, place on paper towels to drain excess oil and serve with Blue Cheese Sauce.
Ingredients
Directions
In a large bowl, mix together the milk and lemon juice. This will make a substitute Buttermilk. Place the chicken nibbles in and stir. Cover and leave in the fridge for 2-3 hours.
In a large zip lock bag, place the flour, ras el hanout and salt and mix. Dip each piece of chicken in the mixture and place on a baking tray and rest for at least 15 minutes.
Melt the butter in a pot. Once melted, remove from heat and stir in the flour. Add ½ of the milk and return to the heat. Stir until the mixture slightly thickens and add the rest of the milk. Stir until the mixture doesn’t thicken anymore and is shiny. Add the blue cheese and remove from the heat. Put aside to serve with the wings.
While the chicken rests, heat the deep fryer (or oil in a pan) up to 180C. Once the oil is hot, cook the chicken pieces for 8-10 minutes until crispy and golden. Once cooked, place on paper towels to drain excess oil and serve with Blue Cheese Sauce.
