An amazingly delicious chicken recipe, which I love so much I always make sure I have marinated extra chicken so I can have it again the next night! Oh, and did I mention my gorgeous husband can’t get enough of it either! The buttermilk marinade does wonders to make the chicken really juicy and full of flavor. The crunchy crust with the juicy chicken and the yummy flavors all come together and create a huge party in your mouth.
I use Japanese style panko breadcrumbs for this and feel they make the chicken extra crunchy, but you could use fresh breadcrumbs if you like. I love adding Mc Cormicks Applewood Rub to the breadcrumb mixture, as it gives it a nice background smoky flavor, but if you don’t have any then it will also taste great without it. Â I l serve this with a lush sour cream and Â mayo sauce flavored with dill and garlic, really a little of this dabbed on each mouthful makes the experience complete. Accompany this with a nice salad and you don’t need much more.
This recipe is based on the recipe from Nigella Lawson’s book Kitchen, my version ups the amp on flavor with the addition of Â garlic and few key ingredients that I feel truly make it sing. Do give it a go and you shall not be sorry!
CRISPY BUTTERMILK CHICKEN CUTLETS
4 chicken breast filet (boneless/skinless)
285 ml buttermilk
3 cloves crushed garlic
fresh cracked pepper
15ml (tablespoon) Worcestershire sauce
75 gr breadcrumbs (I like using Panko for this)
1 teaspoon celery salt
1/4 teaspoon cayenne pepper
1 teaspoon dried mixed herbs
25 g of Parmesan cheese (grated)
4 tbsp Oil for frying
4 x 15 ml (tablespoon) fresh chopped parsley
2 tbsp fresh chopped dill
1 tsp Mc Cormick’s Applewood Rub (optional)
fresh cracked pepper
How to make:
â™¥Â Unroll a large piece of clingfilm, lay the chicken breast filet on it and cover it with another layer of clingfilm. Bash it with a rolling pin until they are thin, but still whole.
â™¥Â Whisk the buttermilk with the, crushed garlic, pepper and Â Worcestershire sauce in a shallow bowl (or put in a freezer bag and mix). Then add the flattened chicken to the bowl (or into the freezer bag) and leave out for at least 30 minutes preferably overnight.
â™¥Â Mix the panko breadcrumbs, celery salt, cayenne pepper, herbs and Parmesan and applewood rub in a wide shallow dish. Then lift out the buttermilky chicken and press into the breadcrumb mixture one at time and lay them aside onto a wire rack or plate. Pat the crumbs in nicely over the chicken to make sure you get a good coating.
â™¥Â Heat the oil and fry bigger pieces for about 3 minutes per side and smaller pieces for about 2 minutes per side.
As you remove the cooked chicken, blot them on kitchen roll.
Add fresh chopped parsley if you like.
THE MUST HAVE SAUCE
2 tbsp good mayonnaise
4 tbsp greek yoghurt or sour cream (or a Â 50-50 combo for even better flavor!)
1 tbsp fresh chopped dill
1/2 clove crushed garlic
1/2 tsp white wine vinegar
salt and pepper to taste
â™¥Â Combine all the sauce ingredients, taste and season. Chill till you are ready to eat. Take out of fridge 15 minutes before you eat so it’s not too cold.
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