An amazing fried chicken recipe from chef JP McMahon. He says-
This dish is a nice take on fried chicken. The buttermilk provides a little sourness to the chicken and adds a nice acidity to the overall dish. The buttermilk also keeps the chicken moist. To the breadcrumbs, I like to add some fried onion and some nori for flavour. The fried onions can be picked up in an Asian store and select supermarkets.
- 4 chicken fillets
- 200ml buttermilk
- A few sprigs of thyme
For the crumb:
- 15g nori (dried seaweed), ground
- 20g fried onions
- 200g breadcrumbs
- 250g flour, seasoned with a little sea salt
1. Add the chicken fillets to a shallow dish. Add the buttermilk and thyme to soak, then cover with cling film. Refrigerate overnight.
2. Combine the nori, fried onions and the breadcrumbs in a bowl.
3. Remove the chicken from the buttermilk (reserve the buttermilk for later) and dry with some kitchen paper. Slice each breast into 3-4 strips, depending on the size.
4. Rub the chicken in the seasoned flour and shake off any excess.
5. Transfer back into the buttermilk.
6. Finally, coat the chicken in the breadcrumbs. Be sure not to handle the chicken pieces too much, as excessive handling may damage the crumb. Applying the coating in a gentle manner makes the chicken crumb lighter.
7. Heat a deep fat fryer until it reaches 175˚C, or heat enough oil in a saucepan over a medium-high heat so it comes about 5cm up the sides. Cook the chicken until it is crispy and floats to the top. If you don’t want to fry the chicken, you can bake it in an oven heated to 180˚C/160˚C fan/gas mark 7; just be sure to coat the crumb in a bit of oil to help it crisp.
Per Serving: 732kcals, 14.3g fat (3.9g saturated), 88.8g carbs, 6.5g sugars, 55.8g protein, 6.6g fibre, 0.557g sodium
More like this:
Easy chicken teriyaki
Creamy garlic chicken