Combined all ingredients into a pot and bring to a simmer. Strain the liquid into a container and place in fridge to chill.
Once completely chilled, add the chicken thighs to the brine and refrigerate for 2 hours. Remove the chicken from brine and prepare to dredge.
Piri Piri Oil
Combine Club House Piri Piri Seasoning and oil together in a mixing bowl and combine well.
Roasted Red Pepper Dressing
Add the roasted red peppers, garlic, cilantro, Billy Bee Honey, Club House Cumin, Ground, Club House Sea Salt, French Mediterranean, sugar and cider vinegar to a blender. Puree this mixture until smooth. While running the blender, very slowly add the canola oil to emulsify the dressing.
Piri Piri Fried Chicken
Add the canola oil to a heavy pot, set on low, heat the oil until 360 degrees Fahrenheit. Cut the chicken thighs into strips.
Combine the flour, cornmeal, Club House Cumin, Ground, Club House Piri Piri Seasoning, Club House Sea Salt, French Mediterranean and Club House Black Pepper, Ground in a bowl and mix thoroughly. Pour the buttermilk into a separate bowl, get ready a clean pan.
In an assembly line, coat the chicken strips in the dredge, shaking off excess. Add to the buttermilk to coat the chicken completely. Add back to the dredge and press down firmly to completely coating. Add the dredged chicken pieces to the clean pan. Repeat this step until all chicken is dredged.
Fry the chicken in the oil for approximately 3-4 minutes, until golden brown. Once the chicken is cooked, using a brush, lightly brush the piri piri oil on the chicken while it is still hot. The fried chicken will become red and vibrant with a lovely spicy aroma.
For Serving
Hand tear the butterleaf lettuce and portion among 4 bowls. Lightly drizzle the roasted red pepper dressing on the lettuce. Top the lettuce with chickpeas, queso fresco, pickled red onion, avocado and cilantro sprigs. Place the piri piri fried chicken beside the salad. Finish with a lime wedge.
