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This fried chicken is seriously addictive served alongside blue cheese as a lunch or light dinner.
In a bowl, mix together the buttermilk, season with sea salt and ground black pepper and marinate the chicken for 30 minutes in the fridge.
Pour the cornflakes in a large freezer bag and using a rolling pin, crush the cornflakes until you have a coarse powder.
Add in the rest of the coating ingredients and shake.
For the dressing, mix all the ingredients in a small bowl and season to taste.
When you are ready to cook the chicken, remove the chicken pieces from the buttermilk and dredge in the seasoned cornflakes. Shake off any excess, then place the chicken in the pan of hot oil (175ºC/350˚F) to fry.
Cook for about 5 minutes on each side until they are cooked through and have a good golden brown colour. Remove from the pan using a slotted spoon or tongs and drain on a plate lined with kitchen paper. Keep warm in a low-heat oven.
For the salad, trim the bottom off the iceberg lettuce and remove outside leaves. Cut the lettuce into eighths lengthwise.
Thinly slice the radishes and cucumber on a mandolin.
Arrange the pieces on a large serving platter. Garnish with the radish and cucumber slices. Slice the chicken pieces into thick 2cm strips and arrange around the lettuce wedges.
Finally dress the platter generously with the blue cheese dressing, chives and perhaps some extra crumbled blue cheese. Serve at the table and devour.
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