Tuesday, 15 April 2014

Buttermilk Chicken...

Buttermilk Chicken is an American classic... chicken marinated in buttermilk overnight, then dredged in flour & deep fried in corn oil to give that golden crispy coating that we'll recognise from southern fried chicken dishes... Oh and lets not forget all the artificial flavourings that get added to the commercially produced version. So yeah, let's make a healthier but equally tasty dish....

I love how marinating chicken completely changes the flavour and texture of the meat with minimal time and effort. My version of buttermilk chicken will melt in your mouth it's so tender, and with the addition of the Parmesan and seed coating, it's wonderfully crispy.

For the buttermilk marinade: 

  • 1 chicken fillet
  • buttermilk 
  • 1 onion chopped in half
  • 1 garlic clove minced
  • 1 tsp fresh thyme
  • salt & pepper

Add all the above to a deep bowl (you just need enough buttermilk to ensure the chicken is fully immersed)..

Place in the fridge overnight or for at least 4 hours before cooking. 

For the coating: 
  • 1 tbsp ground almonds
  • 1 tbsp finely grated parmesan 
  • 2 tbsp mixed seeds 
  • 1/2 tsp turmeric 
  • salt & pepper

Preheat oven to 170d. 

Toss the ingredients for the coating together until combined and lay on a shallow plate. 

Remove the chicken from the buttermilk & roll in the seed mixture to coat well. 

Place in a heatproof dish, drizzle with a little melted coconut oil and bake for 15-20 minutes.

Serve with salad & sweet potato chips. 

For an awesome quick dip for your fries, mix equal parts Greek yoghurt with Frank's Hot Sauce. Yum!!!

My favourite part about a meal like this? It's really simple & quick to make, but still fits in with my nutrition plan whilst tasting absolutely awesome! Give it a go... and for those of you with children, they'll love this too! 

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