Mark Moriarty's Nashville fried chicken with homemade pickles

To make the home-made pickles, slice the cucumber and place in a large 500ml mason jar. Add the garlic, mustard seeds and black peppercorns to the jar along with 2-3 sprigs of fresh dill. To a saucepan, add the water, vinegar, sugar and salt and heat gently until the sugar has dissolved, then remove from the heat. Pour the mix into the jar until it covers the cucumber slices. Allow to cool before putting the lid on.

Slice the chicken breasts horizontally into thin cutlets, about 1cm thick. Mix the plain flour, sea salt, black pepper, garlic powder, ground coriander and sweet paprika in a large bowl. Toss the chicken cutlets in the flour mixture and shake off and reserve any excess, then set the chicken aside in the fridge for an hour to create a glue-like coating.

Remove the chicken from the fridge and recoat it in the flour mix. Heat the oil in a non-stick pan until it sizzles when you add a pinch of flour. Carefully add the chicken cutlets and cook gently for 3-4 minutes on each side until cooked through, golden brown and crispy. Heat a small saucepan and add the butter and melt it, before adding the smoked paprika, cayenne pepper, garlic powder and sea salt. Stir before removing from the heat.

To serve, place the chicken cutlets on to a slice of batch bread. Spoon some of the spiced butter over the chicken and finish with a few slices of the home-made pickles.Moving from Singapore to Ireland: ‘I’m shocked by the inefficiency and complete lack of common sense’Fr Des Reid obituary: Priest, adventurer and champion of the vulnerable

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