Sunday, 27 August 2017

Recipe - Buttermilk Chicken with Asian Slaw

Gerry's Kitchen, easy recipe, buttermilk chicken, food blogger
I'm always trying to cook easy dinners at home that can be served up quickly after a long day at work. Recently, I prepared this delicious buttermilk chicken dish that had so many of my friends and family asking for me to share the recipe.
There's a little preparation involved the night before but the end result is definitely worth the effort.
Ingredients (serves 2)
  • 2 chicken breasts, chopped into large chunks
  • 100ml buttermilk
  • 1tsp dried thyme
  • 1tsp smoked sweet paprika
  • 1tsp smoked hot paprika
  • 1tsp onion salt
  • 1tsp garlic salt
  • 1tsp cracked black pepper
  • 100g seasoned flour (for frying)

For the salad

  • 10 sugar snap peas, sliced lengthwise
  • 5 radish, thinly sliced
  • 4 spring onion, thinly sliced
  • 1/2 red pepper, thinly sliced
  • Half cucumber, sliced into ribbons
  • Handful coriander, chopped

For the dressing

  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1/2 red chilli, finely chopped
  • 1 tsp sugar
  • 1/2 clove garlic, grated
  • Juice of half a lime
  • Salt to season

  1. Mix all of the dried spices in a bowl with the chicken, stirring to make sure the chicken is compelety coated. Add the buttermilk to cover the chicken. Cover the bowl with cling film and store in the fridge overnight.
  2. Remove the chicken from the fridge before coating the chunks of chicken in the seasoned flour then set aside over a wire rack.
  3. Fill a deep cast-iron frying pan or heavy-based saucepan half full with oil and heat until the oil reached a temperate of 170C on a cooking thermometer.
  4. Carefully place 3 or 4 pieces of chicken into the pan. Take care not to overcrowd the pan as the oil temperature will drop rapidly. Cook the chicken for 10-12 minutes, poke the thermometer into the meat - the chicken will be cooked when it reaches 73C.
  5. Once cooked, transfer the cooked chicken pieces onto a clean wire rack to drain then repeat the process until all of the chicken is cooked.
  6. Meanwhile, prepare the salad by tossing all the contents together. Prepare the dressing by shaking all the ingredients in a small jar then pour over the salad. Toss the salad again to make sure that everything is covered by the dressing.

To serve, divide the salad and chicken between two plates with some lemon mayonnaise and tuck in. Soaking the chicken in buttermilk is all about science. The lactic acid in the buttermilk starts to break down the proteins strands in the chicken resulting in the cooked chicken being tender and moist. The buttermilk also helps the dredged flour to stick to the chicken better giving a good crunchy finish.

The sharp slaw and tangy lemon mayonnaise are the perfect accompaniment for the crispy fried chicken. This dish is so good, I'm sure that once you've tried it one, you'll quickly become a frequent fryer!


Gerry's Kitchen, easy recipe, buttermilk chicken, food blogger





Unknown said...

My mouth is watering reading this. I’ve tried buttermilk chicken is restaurants and enjoyed it. Is the paprika season subtle or more of a kick? (Not sure if my son would like it too spicy)

Unknown said...

My recipe is a little spicy as the smoked hot paprika does pack a punch but you could leave this out and just use smoked sweet paprika.

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i love the recipe it sounds absolutely delicious and seems like something i definitely want to try mostly because it is new and new dishes really excite me. keep updating i really love your blog

Tech IT Solutions said...

Would have loved to see more pictures of such a delicious sounding dish. The recipe is quite coherent and wonderful. The post is a must read for food lovers and it should defiently be on some broader social forum

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