Crispy Buttermilk Chicken.
This is a recipe inspired completely by Nigella Lawson’s Crisp Chicken Cutlets from Kitchen.God I love that book. I have tweaked it only a little to suit.This crispy buttermilk soused chicken is delicious for all the family.The hardest part of the whole thing is actually frying the chicken at the right temp.The prep is super simple and great fun for the kids to do. If you can cope with the mess a brilliant one for some half term love.
Servings Prep Time
4people 10minutes
Cook Time
10minutes
Servings Prep Time
4people 10minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Put the chicken breasts on a sheet of clingfilm a little spaced out and cover with another layer-sort of like a clingfilm chicken sandwich.
  2. Using a rolling pin bash the chicken until it thins out and doubles in surface area.
  3. Either in a shallow bowl or a large freezer bag empty out the buttermilk and place the chicken pieces in there too. Make sure they are completely covered. Leave overnight or at least an hour.
  4. Grate your parmesan and place in another wide, shallow dish with the breadcrumbs and a good seasoning of salt.
  5. When the chicken is suitably soused dunk each piece in the breadcrumb mixture to give a good coating either side.Place on a wire rack while you complete the others.
  6. Getting the right temperature for frying these babies is quite crucial in my experience. Too light a sizzle in the oil and the breadcrumbs become soggy and too fierce they burn like a b..ch. Err on the side of too hot and keep a sharp eye on it.
  7. Depending on how thick your escalopes are cooking time will be about ten mins, sooner if they are thinner than in my pic.Just keep those already done in the oven. Remove the excess crumbs if they become burnt in the pan as you go. I also make these before hand to reheat later in the day.
  8. I place each fillet on a double layer of kitchen towel after their removal from the pan.
  9. Apply to frazzled face.
Recipe Notes

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