4 tbsp coriander, chopped
4-6 garlic cloves, finely chopped
2 shallots,thinly sliced
½ tsp chili flakes
1 tsp salt
1 tbsp maple syrup
4 boneless, skinless chicken breasts
For the coating
6 tbsp plain flour
½ tsp celery salt
½ tsp cayenne pepper
½ tsp ground black pepper
½ tsp paprika
To cook the chicken
200ml vegetable oil
To make the buttermilk marinade:
Mix together all the marinade ingredients and coat the chicken in a pyrex dish. Cover and place in the fridge to marinade overnight
Mix together the dry ingredients for the coating and toss the marinaded chicken into the flour.
Place back in the fridge for at least 30 minutes.
Heat the vegetable oil to in a heavy frying pan until quite hot and tip in the chicken pieces gradually.
Fry until golden in colour and throughly cooked.
Remove from the pan and drain off any excess oil.
For a gluten free version of this recipe, substitute the flour with a gluten free alternative.
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