Crumbed buttermilk chicken

Name: Crumbed buttermilk chicken
Cook time: 1 h
Yield: 4
Cuisine: Contemporary
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

Frank Camorra

October 13, 2015

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

Time:30 mins - 1 hourServes:4

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.

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

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.