Try this light summer bites buttermilk chicken recipe

Jenny Flynn, Executive Chef of Faithlegg Hotel has prepared this delicious recipe for you to try.

Her buttermilk chicken is perfect now the warmer weather is returning. Enjoy outside with friends and family – they’ll love the tender chicken and ideal served in a salad or burger bun.

Let us know how you get on!

From Jenny…

I heard fried chicken on the radio recently and it inspired me to put pen to paper to share my buttermilk chicken recipe.

The acidity in the buttermilk helps tenderise the chicken by breaking down the protein in the chicken so it cooks faster and is softer.

I like using chicken thighs and breasts. Four free range chicken thighs and four breasts of chicken cut into chunks.

Buttermilk marinade ingredients:

Warm the honey and mix through the buttermilk.

  • 500 ml buttermilk
  • 50g honey.

Additional ingredients:

  • 1 litre vegetable oil or sunflower for frying
  • 300 g white flour
  • 1-2 tsp smoked paprika.
  • 1/2 tsp garlic powder
  • 1-2 tsp cayenne pepper
  • 1 pinch salt and black pepper
  • 1 tsp Granulated onion.

Place the chicken in a large bowl and cover it in the buttermilk marinade. Add a good pinch of salt and ground black pepper. Leave overnight in the fridge.

Mix well. Bring back to room temperature before cooking. Once ready to cook, pour a 1.5cm depth of oil into a heavy-based sauté pan. Place over medium heat until the oil reaches 170C .

Put the flour on a plate and mix with the spices and a pinch of salt and black pepper.

Remove the chicken pieces from the buttermilk, then dip them into the spice and flour mixture, ensuring all sides are coated. I find that it helps to leave the chicken to rest in the flour for a couple of minutes to really soak up any excess moisture.

Carefully lower the coated chicken pieces into the hot oil in the pan. Only add the chicken in a single layer (you might need to do it in batches), turning constantly for 25-30 minutes, until evenly golden brown.

If you have a meat thermometer, check the internal temperature of each piece. It should be at least 75C.

Once cooked, remove from the oil and place the chicken onto kitchen paper or paper towels – ideally on a wire rack (cooling rack). This helps absorb any excess oil. Then give them a couple of minutes before serving.

I serve this in a salad or in a burger bun, A lovely, sweet chilli sauce or a nicely dressed salad.