Piri Piri Fried Chicken Salad

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Piri Piri Oil
Club House Piri Piri 1/2 cup
Canola oil 1 cup
Roasted Red Pepper Dressing
Red peppers, roasted 2
Garlic clove, sliced 1
Cilantro, chopped 1/4 cup
Cider vinegar 1/4 cup
Billy Bee Liquid White Honey 2 tbsp
Club House Cumin, Ground 1 tsp
White sugar 1 tbsp
Club House Sea Salt, French Mediterranean 1 tbsp
Canola oil 1 cup
Chicken Brine
Water 4 cups
Soy Sauce 1/2 cup
Garlic clove 1 each
Club House Sea Salt, French Mediterranean 1 cup
White sugar 1/2 cup
Jalapeno 1
Piri Piri Fried Chicken
Chicken Thighs, boneless and brined 4 each
All-Purpose flour 4 cups
Cornmeal 1/2 cup
Club House Cumin, Ground 1 tbsp
Club House Piri Piri 1 tbsp
Club House Sea Salt, French Mediterranean 1 tsp
Club House Pepper, Black Ground 1 tsp
Buttermilk 2 cups
Canola oil 4 L
Piri piri oil 1/2 cup
Piri Piri Fried Chicken 4 each
Butterleaf lettuce 2 head
Chickpeas, cooked 1 cup
Queso Fresco, crumbled 1/2 cup
Avocado, sliced 1
Jalapeno, diced 1
Red onion, pickled 1/2 cup
Cilantro, sprigs 1/2 cup
Roasted red pepper dressing 1/2 cup
Lime wedges 4


This recipe was created for Club House for Chefs by: Jesse Friesen Executive Chef of The Merchant Kitchen and Pizzeria Gusto in Winnipeg.

For the Chicken Brine: Combined all ingredients into a pot and bring to a simmer. Strain the liquid into a container and place in fridge to chill. Once completely chilled, add the chicken thighs to the brine and refrigerate for 2 hours. Remove the chicken from brine and prepare to dredge.

For the Piri Piri Oil: Combine Club House Piri Piri Seasoning and oil together in a mixing bowl and combine well.

For the Roasted Red Pepper Dressing: Add the roasted red peppers, garlic, cilantro, Billy Bee Honey, Club House Cumin, Ground, Club House Sea Salt, French Mediterranean, sugar and cider vinegar to a blender. Puree this mixture until smooth. While running the blender, very slowly add the canola oil to emulsify the dressing.

For the Piri Piri Fried Chicken: Add the canola oil to a heavy pot, set on low, heat the oil until 360 degrees Fahrenheit. Cut the chicken thighs into strips. Combine the flour, cornmeal, Club House Cumin, Ground, Club House Piri Piri Seasoning, Club House Sea Salt, French Mediterranean and Club House Black Pepper, Ground in a bowl and mix thoroughly. Pour the buttermilk into a separate bowl, get ready a clean pan. In an assembly line, coat the chicken strips in the dredge, shaking off excess. Add to the buttermilk to coat the chicken completely. Add back to the dredge and press down firmly to completely coating. Add the dredged chicken pieces to the clean pan. Repeat this step until all chicken is dredged. Fry the chicken in the oil for approximately 3-4 minutes, until golden brown. Once the chicken is cooked, using a brush, lightly brush the piri piri oil on the chicken while it is still hot. The fried chicken will become red and vibrant with a lovely spicy aroma.

For Serving: Hand tear the butterleaf lettuce and portion among 4 bowls. Lightly drizzle the roasted red pepper dressing on the lettuce. Top the lettuce with chickpeas, queso fresco, pickled red onion, avocado and cilantro sprigs. Place the piri piri fried chicken beside the salad. Finish with a lime wedge.

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