Crispy buttermilk chicken
| Serves: | 16 |
| Cooking Time: | 40 minutes |
| Serving Suggestion: | Pair it with Tokara Chardonnay 2016 |
| Prep Time: | 15 minutes, plus 1 hour's resting time |
Ingredients
- 2 cups buttermilk
- 5 thyme sprigs, leaves picked
- 2 kg free-range chicken braai pack
- 2 tsp freshly ground black pepper
- 60 g flour
- 2 cups cornflakes, crushed
- 2 tsp paprika
- 2 tsp cayenne pepper
- 2 tsp sea salt
- Sunflower oil, for frying
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C. Whisk the buttermilk, thyme and pepper together. Place the chicken pieces in the buttermilk, cover and set aside for 1 hour.
- In a separate bowl, combine the flour, cornflakes, paprika, cayenne pepper and salt. Remove the chicken from the buttermilk mixture and coat in the cornflake mixture.
- Heat the oil in a deep pan over a medium to high heat until very hot. Brown the chicken in batches in the oil.
- Remove the chicken pieces from the oil and place on a baking tray. Finish in the preheated oven for 15 minutes, or until golden and cooked through. Season with salt.
Cook's tip: You can flavour the brine with almost anything. try adding 4 tsp curry powder, 2 tsp cumin and 2 tsp turmeric, or 2 tsp adobo sauce for a spicy alternative.
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