Jim Brady Family Butchers
Buttermilk marinade for fried chicken fillets
Buttermilk is a very versatile ingredient that may be used to make fluffy pancakes, a tangy salad dressing, or, as in this recipe, a tenderising marinade for fried chicken made with our chicken fillets.
5 Chicken fillets
1 tsp hot paprika
1 garlic clove, crushed
1 tsp sea salt plus extra to season
140g bread crumbs
25g sesame seeds
400ml vegetable oil
To ensure optimal cooking, cut the fillets in half vertically.
In a bowl, combine the buttermilk, paprika, garlic, and salt.
Combine the fillets and buttermilk in a mixing bowl and marinate for at least two hours — overnight is ideal. In a medium bowl, combine the bread crumbs and sesame seeds.
Crumble the chicken, covering each piece well, then chill for 1 hour. Preheat the oil to 170 degrees Celsius. Put a bread crumb into the heated oil and see whether it browns quickly; if it does, the oil is hot enough.
Cook in batches until the chicken is crisp and brown. Season with salt and pepper to taste and serve immediately.
I like the buttermilk's tangy tenderising effect. After soaking the chicken pieces in buttermilk, you can also dredge them in seasoned flour and fry them in high oil until crisp and done.