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We’ve got a feast that says thank you to the Dads and Father Figures in our lives.
The ones who cheer us on, tell the corny jokes, and are always there when we need them. For Father’s Day, we’ve gone for big flavours, comfort, and a touch of indulgence!
This year’s menu is all about hitting those favourites. Skip the fryer and dig into crispy Baked Nashville Hot Chicken. A fiery, crunchy, finger-licking good twist on the classic that pairs perfectly with buttery brioche, charred corn, and plenty of pickles. No celebration is complete without dessert, so we’ll cool things down with Strawberry Ice Cream Sandwiches. Buttery sugar cookies hugging creamy vanilla ice cream swirled with seasonal strawberry compote. Let’s dish up something as unforgettable as our dads are, because who else is doing the winter sport run at 7 am or reminding you to check your car’s engine oil?
Baked Nashville Hot Chicken
Ingredients :
serves 6-8
Cooking notes:
serves 6-8
- 3/4 cup milk
- 1/4 cup white vinegar
- 2 tablespoons hot sauce
- 1.2kg chicken breast fillets
-
3/4 cup plain flour
-
1 tsp paprika
-
1 tsp garlic powder
-
1 tsp cayenne pepper
-
1 cup panko crumbs
For the hot sauce: -
1/4 cup butter
-
1 tsp paprika
-
1 tsp cayenne pepper
-
1 tsp garlic powder
-
2 tbsp hot sauce
-
1 tbsp honey
-
3 cups milk
To serve: - 2 corn cobs
- 1 loaf brioche bread
- 1 jar pickles
Method
- Add milk, vinegar, hot sauce, salt and pepper to a non-metallic bowl. Halve chicken breasts and add to bowl. Refrigerate for a minimum of 30 minutes to marinate.
- Set up two dishes (use can use deep plates, small oven trays/dishes, or bowls). Add flour, paprika, garlic powder, cayenne pepper and salt to one, mix to combine. Add panko crumbs to the second.
- Preheat oven to 200°C and line an oven tray with baking paper. Drizzle or spray baking paper with oil.
- To coat the chicken, dip into flour mixture, then press into panko crumbs to coat evenly. Place on the lined oven tray.
- Place whole corn cobs on an oven tray. Bake for 20-30 minutes until kernels are tender.
- Drizzle over or spray the top of chicken with oil. Bake for 15 minutes. Flip and bake for a further 10-15 minutes until chicken is cooked through.
- To make hot sauce, add all ingredients to a saucepan over medium heat. Cook for 5 minutes, whisking occasionally, or until butter has melted and ingredients are incorporated.
- Slice bread and drain pickles (use pickles to taste). Peel corn husks and silks back to expose the cobs.
- Serve bread, chicken, corn and pickles on a platter. Drizzle hot sauce over chicken or serve on the side.
- Marinating the chicken gently tenderises it, helps the seasoning soak in, and creates a sticky surface for the flour and panko to cling to, giving you a juicier chicken with a crispier crust once cooked.
- Typically, buttermilk is used for these recipes; we use a mixture of milk and vinegar to marinate, as these are ingredients most people have at home.
- Use your air fryer to cook the chicken! Cook at 200°C for 12–15 minutes, flipping halfway, for extra crunch.
- If desired, cut corn into cobettes to serve.
- Want more side dishes? Serve with coleslaw, mac and cheese, or a crisp green salad.
Want to make this at home? We used Liberty Free-Range Boneless Chicken Breast Fillets, Fancy Hank's Hot Sauce Cayenne & Watermelon, and Abhi's Organic Brioche Loaf from the Dinner Twist Marketplace.
Strawberry Ice Cream Sandwiches
Ingredients :
makes 6-8
Cooking notes:
makes 6-8
-
500g strawberries
-
1 1/2 cups sugar
- Juice from 1/4 lemon
Sugar Cookies
- 3/4 cup unsalted butter, room temperature
- 3/4 cup white sugar
- 1 egg
- 2 tsp vanilla extract
- 2 1/4 cups plain flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 500ml vanilla ice cream
- Freeze-dried strawberries (optional)
- Quinoa puffs (optional)
Method
- Hull and halve strawberries. Place in a saucepan with sugar. Stir and set aside for 1 hour to soften strawberries.
- Add lemon juice to strawberries and cook over medium heat, stirring often, for 4-6 minutes or until strawberries have softened.
- Remove 1/3 of strawberries to a bowl. Continue cooking remaining mixture until strawberries are mostly dissolved and the mixture coats the back of a spoon.
- Add cooked strawberry mixture to the reserved mixture. Set aside or refrigerate to cool completely.
- To make the cookies, add butter and sugar to a large bowl (or bowl of a stand mixer). Use an electric mixer on high speed to beat until light and creamy, about 4 minutes.
- Add egg and vanilla and beat for a further 1 minute.
- Add flour, baking powder and salt. Mix on low speed until ingredients are combined. Roughly form the dough into a square, cling wrap and refrigerate for 20 minutes.
- Preheat oven to 180ºC and line two baking trays.
- Lightly dust the bench with flour. Place cookie dough on floured bench and use a rolling pin to roll dough out to 2cm thickness. Use a cookie cutter (8-10cm wide) or a round cup to cut out cookies. Place cookies on the baking tray.
- Bake cookies for 10-15 minutes until the edges of cookies begin to brown. Remove from oven and set aside to cool.
- Add ice cream to a large bowl. Add and stir the strawberry compote through the ice cream to create ribbons of strawberry through the ice cream.
- Once cookies are cooled, assemble by placing a large scoop of ice cream onto one cookie, then sandwich with a second cookie. Roll the sandwiches in quinoa puffs and freeze-dried strawberries. Store in the freezer until you’re ready to serve.
- You can use store-bought jam and cookies; simply mix the jam through the ice cream and assemble!
- Switch up the flavours however you like! Chocolate cookies with cookie dough ice cream, Anzac biscuits with vanilla or caramel ice cream, lemon shortbread with blueberry jam and vanilla ice cream. There are so many options!
- Strawberry compote and cookies can be made 2-3 days ahead of time. Refrigerate compote and store cookies in an airtight container.
- Once assembled, ice cream sandwiches can be individually wrapped and stored in the freezer for up to 1 week.
- Excess strawberry compote can be served on pancakes, with yoghurt or on porridge.
Want to make this at home? We used WA Strawberries, Lemons and Free-Range WA Eggs from the Dinner Twist Marketplace.
