Buttermilk Fried Chicken Breast Recipe Uk

Dip chicken breasts one at a time into buttermilk.

Buttermilk fried chicken breast recipe uk. Filet 3 chicken breasts in half. Tenderise the chicken overnight in a dry brine before dipping it in buttermilk and a spiced flour coating. Leave in the flour for a couple of minutes to soak up any excess moisture. Coat completely with flour mixture.

Remove chicken from buttermilk. You don t want to add chicken to the hot oil ice cold so be sure to set out the breasts still in the buttermilk at room temperature for 30 45 minutes prior to cooking. Blend flour salt and pepper thoroughly in medium bowl. Pour buttermilk into separate bowl.

When you are ready. Place chicken breasts gently into hot oil. Soak chicken in buttermilk and 1 2 teaspoon ground cayenne for 24 hours. Dip into beaten eggs then dip back into flour.

Fry the chicken in a single layer you might need to do in batches turning constantly for 25 30 minutes until evenly golden. Add the chicken pieces mix well and leave overnight in the fridge or at least for a minimum of two hours. Put all the spiced flour ingredients in another dish or a large bowl add a good grind of black pepper and combine well. Mix together the buttermilk herb stalks and black pepper in a bowl.

Ingredients skinless chicken breasts 4 buttermilk 350ml plain flour 100g dried oregano 1 tsp smoked paprika 1 tsp cayenne pepper 2 tsp garlic powder or granules 1 tsp vegetable oil for frying. Make an egg wash with 3 beatened eggs and tablespoon of franks hot sauce set aside. Shake off any excess and transfer to a plate. Add the chicken toss to coat well then cover and chill for 12 24.

Season with salt pepper paprika garlic salt and seasoned salt. Make our next level fried chicken recipe. Remove the chicken pieces from the buttermilk then dip in the flour making sure all the sides are coated. If you fancy whiling away a few hours on a more challenging cooking project our buttermilk fried chicken will fit the bill.

Method put all the dry brine ingredients in a large dish. Put the buttermilk and egg in another bowl and. Add the breasts and cover tightly with plastic wrap. Remove chicken from the buttermilk and dredge each piece in the seasoned flour.

8 6 skinless boneless chicken breast fillets cut into 1cm strips 1 egg beaten 250ml buttermilk 1 1 2 teaspoons garlic granules 125g plain flour. Refrigerate for at least 2 hours or up to 2 days. Soak in buttermilk in a large bowl stir together the buttermilk and hot sauce. Combine flour salt paprika cayenne garlic powder white pepper and onion powder in a large shallow dish.

Repeat for other pieces.