Who doesn’t like fried chicken? Unless you’re vegetarian obviously.:-) Crispy succulent and morish, fried chicken has been around since Colonel Sanders started his empire in 1952.
This simple recipe uses buttermilk to marinate the chicken which keeps the fried chicken a lovely succulent and slightly sour flavour adding crispy panko breadcrumbs.
I had buttermilk fried chicken last year when I went to the PDC darts world championship in London. I remember how yummy it was so I thought I must make that when I get home for my bears (family).
If you don’t have buttermilk, you can take a pint of milk, squeeze 1/2 juice of a lemon into the milk and leave for 30 minutes at room temperature. You’ll notice its gets thicker and starts to coagulate. That’s what you want and now you have buttermilk.
I use Japanese style breadcrumbs called panko, they are far superior. Little flakes of breadcrumb that give you a great crispy coating.
When I say super simple to make, I really mean super simple. All you do is marinade strips of chicken breast into buttermilk for 3 hours or overnight for best results. Then you simply take the chicken out of the buttermilk, coat in Japanese panko breadcrumbs and deep fry at 180°c for 2-4 minutes until golden brown and crispy.
Great for a naughty snack with family or friends around with a cold beer.
I also used this recipe with thinner strips of chicken to fill my steamed Bao chinese buns with sweet chilli mayonnaise, absolutely yum.
