for 4 person

To marinate the chicken

4 dl	buttermilk
1 tsp	sweet paprika
½ tsp	garlic powder
1 tsp	salt
12	Skinless chicken steaks (approx. 1 kg)

Chopping

1	shallot
1	garlic clove
1 cm	ginger
200 g	mirabelle plums

Plum sauce

1 tbsp	olive oil
½ tsp	chilli flakes
2 tsp	sugar
1 tbsp	white balsamic vinegar
	salt to taste

To season the chicken

200 g	white flour
1 ½ tsp	salt
2 tsp	sweet paprika
1 tsp	garlic powder

To deep-fry

oil for deep-frying

Salad

2 tbsp	white balsamic vinegar
2 tbsp	olive oil
¼ tsp	salt
a little	pepper
1	cucumber
½ bunch	basil
300 g	mirabelle plums

How it's done

To marinate the chicken

Mix the buttermilk, paprika, garlic powder and salt in a bowl. Add the chicken, mix with the marinade, cover and marinate in the fridge for approx. 2 hrs., turning the chicken occasionally.

Chopping

Peel and finely chop the shallot, garlic and ginger. Halve and pit the plums.

Plum sauce

Heat the oil in a pan. Sauté the shallot, garlic and ginger for approx. 4 mins. Add the plums, chilli flakes and sugar, cook briefly. Add the balsamic, cover and simmer for approx. 10 mins. until soft, puree and season with salt.

To season the chicken

Empty the flour, paprika, garlic powder and salt into a plastic bag. Remove the chicken from the marinade in batches, wipe away the marinade, place in the bag containing the flour, shake until the chicken is covered in the flour.

To deep-fry

Fill a pot to 1/3 with oil and heat it to approx. 160°C. Slide the chicken into the oil in batches using a slotted spoon, deep-fry for approx. 10 mins. until golden. Remove and drain on paper towels.

Salad

Combine the balsamic and oil, season. Cut the cucumber into thin slices and roughly chop the basil. Halve and pit the plums, mix everything into the dressing. Serve the chicken with the salad and the plum sauce.

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