Crispy Salt & Pepper Chicken with Aioli

By Kate Whitaker


30 mins

Serves 4



1½ tsp Cornish Sea Salt & Luxury Pepper
200g plain flour
250-300ml sparkling water
200g chicken thighs, cut into strips
Vegetable oil or sunflower oil to deep fry

For the aioli:
2 egg yolks
2 tsp white wine vinegar
300ml light olive or sunflower oil lemon juice to taste.



  • Make the aioli by whisking the egg yolks with the vinegar and add some seasoning. Gradually whisk in the oil until you have a thick glossy mayonnaise. Season with lemon juice to taste and set aside.
  • To make the light batter, mix the Cornish Sea Salt and Luxury Pepper with plain flour. Gradually whisk in the fizzy water.
  • For the chicken, heat the oil in a deep pan to 180c, dip the chicken into the batter mix and ensure it is covered. Once covered, deep fry the chicken in the pan until golden brown and cooked through (about 6-8 minutes).
  • Serve with the aioli.

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