2 Boneless La Ionica Chicken breasts, cut into strips (roughly the size of 2 fingers)
1½ tbsp of Louisiana spice mix (Cajun) or favourite spice mix
½ cup of buttermilk
1½ cups self raising flour
2 tbsp of parsley
1 tsp of salt
1 heaped tsp of good white pepper

200g ripe tomatoes (approximately 4)
1 roasted red capsicum, skinned, de-seeded & diced
Freshly ground black pepper
¼ cup of red wine vinegar
½ cup of brown sugar
Salt a good pinc
Tabasco to taste
Olive oil, personal taste added at end of cooking
To finish sprinkle with flaked sea salt

Spicy tomato relish

1. Blanch the tomatoes in boiling salted water for 10 seconds. Refresh with icy water. Once cold, remove the skins, seeds and cut the flesh into a rough dice.
2. In a small saucepan add the tomatoes, roasted capsicum, red wine vinegar, brown sugar, salt and black pepper.
3. Over a medium heat cook until a jammy consistency is reached. Then add the olive oil and Tabasco sauce.

Chicken

1. Place the chicken strips into a bowl and season with the Louisiana spice mix and a pinch of salt.
2. Pour in the buttermilk, mix well and leave to marinate for 2 hours.
3. In a medium size bowl mix together the flour, parsley, salt and pepper, add the chicken a few pieces at a time, and liberally coat with the seasoned flour. Continue processing the balance of the chicken in this way.
4. Deep-fry the chicken pieces at 1500C in neutral flavored oil, such as grape seed or vegetable. Drain onto kitchen paper, and then place into a warm oven to keep warm whilst the remaining chicken is frying.
5. Sprinkle with sea salt flakes and serve accompanied with the tomato relish