Buttermilk chicken

Cook: 20 mins
Buttermilk chicken

600ml buttermilk

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.

Serves
4

Cooking Time
20 minutes

Main ingredients
Dairy, Chicken

Recipe Type
Dinner, Easy, Family Dinners, Kids Food

Cuisine
American

Special Info
Gluten free

Level of Difficulty
Easy

For a gluten free version of this recipe, substitute the flour with a gluten free alternative.             

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