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Buttermilk Fried Chicken

In this episode, Donna teaches us her tricks for the tastiest fried chicken you’ll ever eat, along with prawn dumplings so delicate and flavourful they’ll have your mouth watering, and a delicious recipe for vanilla-roasted summer fruits perfect for any occasion.

Serves 4–6

Ingredients

Method

  1. Place the paprika and fennel seeds in a large bowl and mix to combine. Add the  chicken and toss to coat. Add the buttermilk, mix to combine and refrigerate for 30 minutes.
  2. Fill a large saucepan two-thirds full with oil and place over medium heat until the temperature reaches 180°C (350°F) on a deep-frying thermometer.
  3. While the oil is heating, place the flour, baking powder, salt and pepper on a large tray and toss to combine.
  4. Remove the chicken from the buttermilk mixture, allowing any excess liquid to drip off. Place on the tray with the flour mixture and toss to coat evenly.
  5. Deep-fry the chicken, in batches, for  5–6 minutes or until crisp, golden and cooked through. Drain on paper towel and keep warm. Sprinkle with extra salt to serve.

TIPS

You can also combine the flour  mixture in a large zip-lock plastic bag. Seal and shake to coat the chicken. To keep the chicken warm before serving, place it on a baking tray in an oven preheated to 140°C (275°F).

 

VARIATIONS

Crispy Chicken Burgers

Ingredients

Method

  1. Divide the aioli, chicken, lettuce, tomato, pickle and Tabasco between the bun bases. Sandwich with the tops of the buns to serve. Makes 8

 

 

Southern Style Crispy Chicken Salad with Buttermilk Dressing

Ingredients

Method

  1. To make the buttermilk dressing, place the buttermilk, yoghurt, mustard, vinegar, lemon rind, salt and pepper in a small bowl and whisk to combine. Set aside.
  2. Arrange the lettuce, fennel, fennel fronds, cucumber, apple, cheese and chicken in a large bowl. Drizzle with the dressing to serve. Serves 4