A flavourful recipe that will have you saving pennies on takeaways! Delicious, simple and easy to make.
Shopping List
Serves 1
Chicken breast - 1
Rapeseed Oil (or a clear oil of choice like sunflower) - 1/4 cup
For the wet mix
Buttermilk - 150ml
Black Pepper - 1/2tsp
Garlic Granules - 1/2tsp
Cayenne Pepper - 1/2tsp
Chicken Seasoning - 1/2 tsp
Smoked Paprika - 1/2tsp
For the dry mix
Plain Flour - 1 cup
Black Pepper - 1tsp
Garlic Granules - 1/2tsp
Cayenne Pepper - 1/2tbsp
Chicken Seasoning - 1/2tbsp
Smoked Paprika - 1tsp
Thyme - 1tsp
Salt - 1/2tsp
Method
30 - 40 minutes
Step 1. The wet mix
Add your buttermilk to a bowl, then the dry herbs and mix together well.
Step 2. The dry mix
Add to a separate bowl, the flour and the dry herbs.
Step 3. Coating & Shallow frying the chicken
First I clean my chicken in water and lemon juice.
Now to slice your chicken into strips and add to the buttermilk.
Add to a frying pan or wok, your oil. for safety and due to shallow frying, I heat up on medium to high heat until the oil moves fluidly.
Now, one at a time, drag your buttermilk covered chicken strips through the flour mix. You may wish to put your flour on a plate instead of a bowl. Dragging the chicken will make sure you get that nice crispy coverage on your chicken.
Fry each piece until golden on each side, 5 to 8 minutes on each side. always check that your chicken has cooked through in the middle.
To remove any excess oil, place the chicken on wire rack, you could also place on kitchen towel paper.
Time to eat!
Tips
Delicious served with chips.
Cut into chunks if you wish to have a popcorn chicken style dish.
Delicious with or without condiments. Hot sauce and BBQ sauce are a great accompaniment.
Leave the chicken in the buttermilk overnight for a more developed flavour.
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