Buttermilk fried chicken

Buttermilk fried chicken

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Quick and easy, this traditional crumbed chicken will have everyone licking their fingers and coming back for more.

The ingredient of Buttermilk fried chicken

  1. 8 (about 1.25kg) mixed chicken pieces (such as thigh cutlets, wings, drumsticks)
  2. 1 x 600ml ctn Dairy Farmers buttermilk
  3. 300g (2 cups) plain flour
  4. Vegetable oil, to deep-fry
  5. 2 cups finely shredded green cabbage
  6. 2 cups finely shredded red cabbage
  7. 2 large carrots, peeled, coarsely grated
  8. 4 green shallots, ends trimmed, thinly sliced diagonally
  9. 85g (1/2 cup) good-quality whole-egg mayonnaise
  10. 1 tablespoon Dijon mustard
  11. 1 1/2 tablespoons fresh lemon juice

The instruction how to make Buttermilk fried chicken

  1. Arrange the chicken in a single layer in a large glass or ceramic dish. Pour over the buttermilk and turn to coat. Cover with plastic wrap and place in the fridge, turning once, for 6 hours or overnight to develop the flavours.
  2. Preheat oven to 180u00b0C. Place the flour in a large shallow dish. Season with salt and pepper. Add enough oil to a large saucepan to reach a depth of 5cm. Heat to 170u00b0C over medium-high heat (when the oil is ready a cube of bread will turn golden brown in 20 seconds).
  3. Drain the chicken. Add to the flour mixture and turn to evenly coat. Shake off any excess. Add half the chicken to the oil and cook, turning occasionally, for 10-15 minutes or until golden brown and cooked through. Use tongs to transfer to a tray lined with paper towel. Place in oven to keep warm. Reheat oil and repeat with remaining chicken.
  4. To make the coleslaw, combine the green and red cabbage, carrot and green shallot in a large bowl. Whisk the mayonnaise, mustard and lemon juice in a small bowl until well combined. Taste and season with salt and pepper. Add to the cabbage mixture and gently toss until well combined.
  5. Divide the chicken among serving plates and serve with the coleslaw.

Nutritions of Buttermilk fried chicken

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