Buttermilk Southern Fried Chicken
Whether you're making it as a nibble or a main, we highly suggest you double the recipe! It's too good not to have seconds!
American comfort food with a kick of Chipotle for good measure!
Ingredients
- 1 clove garlic, crushed
- ¼ tsp ground black pepper
- 1 tsp Gregg’s Ground Chipotle
- ¼ cup Heinz Tomato Ketchup
- ½ cup buttermilk
- 400g skinless and boneless chicken thigh
- 1 cup panko breadcrumbs
- ¼ cup flour
- ½ tsp Gregg's Ground Chipotle
- 1 tsp dried thyme
- Vegetable oil for shallow frying
Slaw
- 3-4 cup thinly sliced red cabbage
- 1 apple, peeled and chopped
- 2-3 spring onions, trimmed and chopped
- ½ cup HEINZ [SERIOUSLY] GOOD™ Mayonnaise
- Juice from ½ lemon or to taste
Method
- To make the marinade, mix together the crushed garlic, pepper, Gregg’s Ground Chipotle, Heinz Tomato Ketchup, and buttermilk. Cut the chicken thigh fillets into 2-3 pieces, and drench the chicken pieces in the marinade. Cover and leave to marinate in the fridge for an hour or overnight.
- Mix together panko crumbs, flour, Gregg’s Ground Chipotle, and thyme.
- Remove the chicken from the marinade and coat in the panko crumb mix. Place on a tray and refrigerate for 20-30 minutes.
- Pour enough vegetable oil into a frying pan to a depth of 1.5cm. Heat the oil. Then shallow fry the chicken pieces over medium heat, turning once until golden and cooked. Juices should run clear when the chicken is pierced with a fork (internal temperature should be 74°C).
- Serve with a red cabbage slaw.
