Buttermilk is the key ingredient in this crispy chicken recipe
Crisp chicken and lots of lime – time to tuck in, says Ella Walker
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Chef James Martin calls this crispy buttermilk chicken “one of our most popular restaurant dishes, for both kids and adults alike”.
He says: “The key is to use chicken thighs for the best taste, but soak them in buttermilk for at least 24 hours, as this flavours and tenderises the meat. The selection of spices is up to you, but this is our favourite combination.
“Simply mix with flour, coat the chicken and deep fry; if the chicken pieces start to colour too quickly, remove from the fryer and finish cooking in the oven, as you want the fryer at a temperature where it cooks the chicken through but browns the crumb at the same time. I love this with a chipotle dressing, tons of chilli and mint, and fresh lime.”
Crispy buttermilk chicken with chipotle dressing
Serves: 4-6
Ingredients:
12 chicken thighs, skinned and boneless
500ml buttermilk
Vegetable oil, for deep-frying
Fine sea salt
For the seasoned flour:
300g self-raising flour
2 tsp celery salt
2 tsp dried oregano
2 tsp cayenne pepper
½ tsp ground nutmeg
3 tsp garlic salt
3 tsp onion salt
2 tsp dried thyme
1 tsp freshly ground black pepper
For the chipotle dressing:
1 tbsp Dijon mustard
3 egg yolks
200ml vegetable oil
1 tbsp chipotle chilli paste
To serve:
A few sprigs of coriander and mint, chopped
1 red and 1 green chilli, sliced
2 limes, cut into wedges
Method:
1. Place the chicken in a large bowl or container and coat in the buttermilk. Cover and pop in the fridge overnight.
2. The next day, heat a pan of vegetable oil or a deep-fat fryer to 170C (338F).
3. Mix the flour together with all the spices in a shallow bowl. Drain the chicken from the buttermilk and dredge it through the seasoned flour, coating each piece well.
4. Fry the chicken in batches for six to eight minutes until golden and crispy, then drain on kitchen paper.
5. To make the chipotle dressing, whisk together the mustard and egg yolks. Slowly drizzle in the oil, whisking continuously until you have a thick dressing, then whisk in the chipotle paste.
6. To serve, pile the chicken onto a platter, drizzle over the chipotle dressing and sprinkle the herbs and chillies over the top. Dot with lime wedges for squeezing.
‘BUTTER: Comforting, Delicious, Versatile, Over 130 Recipes Celebrating Butter’ by James Martin (published by Quadrille, £22; photography by John Carey), available now
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments