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Crumbed buttermilk chicken

Frank Camorra
Frank Camorra

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Buttermilk tender: Marinate the chicken overnight for best results.
Buttermilk tender: Marinate the chicken overnight for best results.Marcel Aucar

Buttermilk is a fantastic ingredient that can be turned into fluffy pancakes, a tangy salad dressing or, as in this recipe, a tenderising marinade for fried chicken. You can use chicken breast if you prefer, or salmon fillet.

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Ingredients

  • 6 skinless chicken thighs, cut in half

  • 300ml buttermilk

  • 1 tsp hot paprika

  • 1 garlic clove, crushed

  • 1 tsp sea salt plus extra to season

  • 140g bread crumbs

  • 25g sesame seeds

  • 400ml vegetable oil

Method

  1. Trim the thighs of any bone or sinew.

    Pour the buttermilk into a bowl and add the paprika, garlic and salt.

    Mix the thighs through the buttermilk and marinate for a minimum of two hours – overnight is best. Mix the bread crumbs with the sesame seeds in a medium bowl.

    Crumb the chicken, coating each piece well, then refrigerate for an hour. Heat the oil to 170C. Test it by putting a bread cube into the hot oil – if it browns quickly it is hot enough.

    Cook the chicken in batches until crisp and golden. Season well with salt and serve immediately.

    Suggestion: Serve with Frank's panch phoran spicy potatoes.

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Frank CamorraFrank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.

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Original URL: https://www.smh.com.au/goodfood/recipes/crumbed-buttermilk-chicken-20151013-44fl2.html