Finger Lickin' Buttermilk Chicken

Buttermilk Chicken

Ooooh baby, this one's a goodun! It's a little naughty, for sure, but so what - so are we. On a sunny day there's nothing better than a bowl of this, a blue cheese dipping sauce, some crunchy slaw, and a cold beverage of your choosing to wash it all down. Jake would go for a pale ale, I'd be on the rose and Charlie..probably a whiskey sour...or maybe a chocolate Nesquik if he was really lucky.  It's actually a super simple recipe, that you can experiment with to dial up or down the heat. The secret here is in giving the chicken enough time to marinade in the buttermilk to make it oh so love me tender. This is going to be a family favourite, I'm sure of it. 


Serves 4 // Prep time: 1 hr 15 mins (plus marinating time) // Cook time: 25 mins


Ingredients:

  • 6 -8 skinless chicken thighs, cut in half & sinew removed

  • 400 ml buttermilk

  • 1 tsp paprika / or sweet smoked paprika / or cayenne pepper for more spice

  • 1 tsp garlic powder

  • 180g fresh breadcrumbs (add a pinch of panko crumbs for extra crunch factor)

  • 400ml vegetable oil for frying

  • Generous pinch of sea salt flakes

Method:

  1. Pour the buttermilk into a mixing bowl and add the paprika / cayenne, garlic powder and a good pinch of salt. Add the prepared chicken thighs and mix well with your hands to coat evenly.

  2. Cover with cling film and put in the fridge to marinate for a least two hours, but preferably overnight.

  3. When it's ready, put the breadcrumbs in a separate bowl (I've seen sesame seeds added at this stage for extra texture).

  4. Remove the chicken pieces from the buttermilk and roll in the breadcrumbs to coat well and lay onto a lined baking tray or plate. Cover and put in the fridge for another hour to firm up, this makes it easier to fry off.

  5. Heat the oil in a wok or deep frying pan and test it's hot enough by dropping in a cube of bread. If it colours to golden/brown quickly then the oil is hot enough to fry the chicken.

  6. Cook the chicken in batches until golden and cooked through and drain off any excess fat by resting on paper towel for a few seconds.

  7. Tumble into a bowl and sprinkle with sea salt flakes and some fresh chives or parsley if you wish.

  8. Serve with a crunchy slaw, blue cheese / ranch dip, corn on the cob and potato wedges if you're feeling indulgent.

Enjoy! xx

 

 

FoodJenna Elsby