Hot Honey Buttermilk Norfolk Black Chicken
Hot Honey Buttermilk Norfolk Black Chicken
with Smashed Avocado & Pickled Chilli
Prepare: Less than 30 mins
Cook: 30–60 mins
Serve: 6+
Ingredients
- 1.2 kg Norfolk Black Chicken, cut into thighs & drumsticks (or boneless thigh fillets)
- 500 ml buttermilk
- 2 garlic cloves, crushed
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp ground cumin
- Sea salt & cracked black pepper
Crispy Coating
- 200 g plain flour
- 50 g cornflour
- 1 tsp baking powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
Hot Honey Glaze
- 150 g runny honey
- 1–2 tbsp chilli flakes (to taste)
- 1 tbsp apple cider vinegar
- Pinch of sea salt
-
Smashed Avocado
- 3 ripe avocados
- Juice of ½ lime
- Olive oil
- Sea salt
-
Pickled Chilli
- 3 red chillies, thinly sliced
- 150 ml white wine vinegar
- 1 tbsp caster sugar
- Pinch of salt
Method
Pickle the Chilli
- Heat the vinegar, sugar and salt until dissolved.
- Pour over the sliced chillies and set aside to cool.
- Best made ahead.
Marinate the Chicken
- Mix the buttermilk, garlic, spices, salt and pepper.
- Add the chicken, coat well and refrigerate for at least 4 hours (overnight for best flavour).
Hot Honey
- Warm the honey gently with chilli flakes, vinegar and salt.
- Do not boil.
- Keep warm.
Fry the Chicken
- Mix all coating ingredients together.
- Remove chicken from buttermilk, allowing excess to drip off.
- Dredge thoroughly in the flour mix.
- Fry in oil at 170°C for 8–12 minutes, until deeply golden and cooked through.
- Drain briefly, then brush generously with hot honey.
Smashed Avocado
- Roughly smash the avocados with lime juice, olive oil and salt — keep it chunky and fresh.
To Serve
Spread smashed avocado onto a platter. Top with the hot honey chicken, spoon over extra glaze and finish with pickled chilli.
Bold, indulgent and full of flavour — a modern showcase for the richness and succulence of Norfolk Black Chicken, perfect for relaxed feasting.