GrownUps New Zealand

Crispy Deep Fried Buttermilk Chicken

Recipe courtesy of RIPE: Thought for Food by Angela Redfern & The Ripe Deli Team, Beatnik Publishing, RRP $60.00, https://beatnikpublishing.com

Serves 8 to 10 | EF, NF (GF OPTION)

Jordan Price makes this delicious buttermilk fried chicken into sandwiches at our Goodside store and they are very popular. These tasty little morsels are great to serve as finger food at a party, or served for dinner in a burger bun with melted cheese and coleslaw.

TIP You can easily make buttermilk by souring full cream milk – add a splash of lemon juice or white vinegar to your measure of milk and leave for a few minutes to curdle. Marinating the chicken in the buttermilk overnight makes the chicken extremely moist and tender.

Ingredients

 

MARINADE

  • 800g CHICKEN TENDERLOINS, or BONELESS THIGHS or BREASTS
  • 300ml BUTTERMILK (see tip)
  • 1 tsp SALT

PICKLED MAYO DIP

  • 1⁄2 cup (125ml) MAYO
  • 1⁄4 cup (60ml) SOUR CREAM or YOGHURT
  • 4 PICKLED GHERKINS, finely chopped + 2 tsp of PICKLING JUICE from the jar
  • 1 tbsp AMERICAN MUSTARD
  • 1 tsp CASTER SUGAR
  • 2 tbsp PARSLEY, finely chopped
  • 1 tbsp LIME JUICE
  • SALT and freshly GROUND BLACK PEPPER to taste

FLOUR COATING FOR CHICKEN

  • 1 cup (150g) PLAIN FLOUR or PLAIN GLUTEN FREE FLOUR
  • 1⁄4 cup (40g) RICE FLOUR
  • 1⁄2 cup (70g) CORNFLOUR
  • 1 1⁄2 tbsp DRIED OREGANO
  • 1 1⁄2 tbsp SMOKED PAPRIKA
  • 1 – 2 tsp CHILLI POWDER
  • 1 tbsp GARLIC POWDER
  • 1 tsp SALT
  • A few LIMES or LEMONS sliced into wedges to serve (optional)

FOR COOKING

  • 3 – 4 cups (750ml – 1 lt) RICE BRAN OIL

Method

  1. To marinate the chicken: if using tenderloins slice them in half lengthways, or if using thighs or breasts cut them into thin strips and place in a bowl with the buttermilk and salt. Cover and marinate in the refrigerator for at least a few hours, or preferably overnight.
  2. To prepare the Pickled Mayo Dip: mix all ingredients together in a small bowl.
  3. To coat the chicken: mix all the ingredients for the flour coating in a medium mixing size bowl and pour some onto a shallow dish.
  4. Strain and reserve the milk from the chicken. You will need it to double-coat the chicken. Toss a few chicken pieces in the flour, then shake off any excess flour.
  5. Dip the chicken back into the milk and then back into the flour and press the flour onto the chicken to coat it well. Repeat the process with the rest of the chicken, top up the flour mixture as you go so it doesn’t become soggy.
  6. To cook the chicken: heat enough oil in a large saucepan or wok to deep fry the chicken pieces in. Cook a few pieces at a time so as not to overcrowd the pan. Carefully turn the chicken pieces to ensure they cook evenly and don’t stick together.
  7. Cook for approximately 3 minutes until golden brown and cooked through. Drain well and place onto paper towels to absorb the excess oil. Repeat the process until all the chicken is cooked.
  8. To serve the chicken: season to taste with salt and pepper. Serve with the Pickled Mayo Dip and lime wedges.