Nag’s Finger Food Recipe

Guacamole

Halve and pit avocados. Scoop flesh into a bowl and mash with a fork leaving some chunks. Stir in lime juice, diced red onion, chopped cilantro, diced tomato, and 1/2 tsp salt. Taste and adjust salt or lime. Keep chilled until serving.

Mexican (Salsa) sauce

In a small bowl combine 1/2 cup salsa roja with 1/4 cup sour cream, 1 tsp olive oil and minced chipotle (if using). Whisk until smooth. Adjust heat with more chipotle or thin with a little water or extra sour cream to desired consistency. Chill briefly.

BBQ sauce (warm option)

If serving warm, heat 1/2 cup prepared BBQ sauce in a small saucepan over low heat until warm, stirring occasionally. Transfer to a serving bowl.

Four-cheese sauce

In a small saucepan over medium-low heat warm 1/2 cup cream until it begins to simmer (do not boil). Reduce heat to low and whisk in Parmesan, blue cheese, mozzarella and fontina/cheddar a small handful at a time until fully melted and smooth. Season with a pinch of salt and 1/8 tsp black pepper. Keep warm on the lowest heat, stirring occasionally. If sauce thickens too much, thin with a tablespoon of milk or cream.

Spread 8 cups of tortilla chips on a large serving platter or oven tray. Spoon or drizzle warm four-cheese sauce over chips or serve sauce in a bowl for dipping. Scatter small spoonfuls of guacamole and Mexican sauce across the nachos or place them in individual ramekins alongside. Garnish with extra chopped cilantro if desired.

Preheat oven to 230°C (450°F). Pat wings dry with paper towels. In a large bowl toss wings with 1 tbsp baking powder, 1 tsp salt, 1/2 tsp black pepper and 1 tsp garlic powder until evenly coated. Arrange wings on a wire rack set over a rimmed baking sheet, leaving space between pieces. Bake 25 minutes, flip wings and bake an additional 20–25 minutes until skin is deep golden and crisp and internal temperature reaches 75°C (165°F). Toss baked wings in warmed BBQ sauce or serve sauce on the side.

Marinate

Place chicken pieces in a bowl and pour 2 cups buttermilk and 1 tbsp hot sauce over them. Cover and refrigerate for at least 1 hour or up to 8 hours.

Dredge setup

About 30 minutes before frying, remove chicken from fridge to come closer to room temperature. In a shallow dish combine 2 cups flour, 1/2 cup cornstarch, 2 tsp paprika, 2 tsp salt, 1 tsp black pepper and 1 tsp garlic powder. Whisk to combine. In another bowl beat eggs (optional) or use extra buttermilk as wash.

Coating

Heat 1.5–2 liters of vegetable oil in a deep pot or deep fryer to 175°C (350°F). Remove chicken from buttermilk, letting excess drip off. Dredge pieces in the flour mixture pressing to adhere, then dip in beaten eggs (if using) and again in the flour mixture for a double crust. Shake off excess flour.

Fry & Finish

Fry chicken in batches without overcrowding for 6–8 minutes per batch for strips or small pieces (longer for thicker pieces), turning once, until golden brown and internal temperature reaches 75°C (165°F). Drain on a wire rack set over a sheet pan and rest 5 minutes before serving. Sprinkle a little salt immediately after frying to taste.

Peel (optional) and cut potatoes into even 8–10 mm (1/4–3/8 inch) sticks. Place cut potatoes in a bowl of cold water and soak 30 minutes to 1 hour to remove excess starch. Drain and rinse, then dry thoroughly with clean kitchen towels.

Heat oil in a deep fryer or heavy pot to 160°C (320°F). Fry potatoes in batches for 3–4 minutes until they are pale and just softened (blanching stage). Remove and drain on paper towels. Increase oil temperature to 190°C (375°F) and fry potatoes again in batches for 2–3 minutes until golden and crisp. Drain on paper towels, season immediately with salt, and serve hot.