Rudi's Jerk chicken with Louisiana biscuit, salsa, crispy chicken skin and chilli lemon oil

Jerk chicken 

1. Remove the skin from all the chicken by gently using fingers to pry between flesh and skin.  
2. Place chicken skins flat on an oven tray and season as per below. 
3. Use a pestle and mortar and grind the non-powdered spices into a fine powder, add all the other spices and blend well. 
4. Chop chicken into long, 1cm slices and pieces.  
5. Add your buttermilk into a large mixing bowl and add half your jerk seasoning to the milk and mix well.  
6. Add chicken and let it rest for a couple of hours or overnight ideally. 

Chicken skins 

1. Pull the skins tawt on a baking tray. Sprinkle generously with paprika and add some flaky salt.  
2. Poke skins with a toothpick like you’re stabbing an angry ant army.  
3. Add to the oven and bake at 160°C for 20 minutes, remove.  
4. Place skins on some paper towels and set aside. 

Biscuits 

1. Combine flour, baking soda in a mixing bowl or stand mixer, mix well.
2. Chop spring onion finely and fold into mixture. 
3. Add yoghurt, salt and honey and mix. Add melted butter and continue to mix until a stiff dough forms. 
4. Rest in the bowl for 20 minutes. 
5. Divide the dough in half and save one half. Divide the remaining ball into 4 equal portions. 
6. Use a 8-9cm ring mould, grease with butter and place on a lined baking tray. 
7. Gently press 1 ball of dough tightly into a ring mould (about 4-5cm thick). 
8. Remove ring mold and repeat until you have 4 biscuits. 
9. Place in an oven at 180°C for 12-15 minutes and remove when lightly golden.  
10. Let rest until a little cooler (10 mins).  

Jerk chicken 

1. While the biscuits are baking, remove chicken from buttermilk and pat dry. 
2. Add all your nuts into a food processor and blitz until a fine crumb forms. 
3. Add the oil to a small pot and add oil. Bring to a boil.
4. Prepare a bowl of 2 beaten eggs, 1 with ground cashews and 1 with 1 cup flour with the remaining jerk seasoning. 
5. First dip your chicken in jerk and flour seasoning, ensuring your chicken is roughly coated. 
6. Next dip generously in egg wash ensuring you let the excess drip off, then coat thoroughly in the cashew crumb. 
7. Add to oil in batches (this should be around 180°C). 
8. Fry for 3-4 minutes, remove and set on a paper towel.  

Salsa 

1. Peel and chop the mango into small ½ cm cubes. 
2. Half your capsicum, remove the seeds. 
3. Blowtorch the peppers to char. 
4. Chop onion or shallot into small cubes and shallow fry in a little olive oil until crispy, remove from oil. 
5. Chop capsicum into 1-2cm cubes, add shallots and all the other ingredients to a bowl and mix well and set aside.   

Parsnip chips 

1. Zest the lemon. Mix with the salt and set aside 
2. Using a mandolin, slice the parsnip into the thinnest possible slices your mandolin will allow. 
3. Using the oil from your chicken, gently drop the parsnips slices into the oil and cook until brown (about 1-2 minutes).  
4. Remove from the oil and drain on a paper towel and generously sprinkle with zest and salt mix.   

Chilli oil 

1. Heat ½ cup olive oil over high heat 
2. Add 1 teaspoon chilli flakes, ½ red chilli and a tablespoon of almond crumb and 2 tablespoons of spring onions to a heat proof bowl.  
3. Cover in the hot oil, it should sizzle.  
4. Set aside.  
5. Let cool slightly and check seasoning. Add a good glug of lemon juice and a pinch of salt. Mix again and set aside. 

To serve 

1. Using the ring mould, press it though your biscuits (they would have expanded by about 10-15%) 
2. Lob the top cm off each biscuit using a serrated knife, being very gentle so as not to break the biscuit. 
3. Place each biscuit in the centre of your plate. 
4. Top this with a generous amount of fried chicken. 
5. Next add a couple of spoonfuls of the salsa. 
6. Finish with a half dozen parsnip chips. 
7. Snap your chicken skin into 1-2cm shards and place them against and around the tower. 
8. Pour oil into serving jugs and serve separately.