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Buttermilk fried chicken breast
Moreish fried chicken pieces that no one can resist! Strips of chicken breast are coated in buttermilk and then seasoned breadcrumbs before being fried to a golden crisp.
Ingredients
Serves: 8
- 6 skinless, boneless chicken breast fillets - cut into 1cm strips
- 1 egg, beaten
- 250ml buttermilk
- 1 1/2 teaspoons garlic granules
- 125g plain flour
- 125g seasoned breadcrumbs
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1L oil for frying
Method
Prep:20min ›
Cook:10min ›
Extra time:2hr marinating ›
Ready in:2hr30min
- Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic granules. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
- In another large, resealable plastic bag, mix together the flour, breadcrumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
- Heat oil in a large, heavy frying pan to 190 degrees C.
- Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on kitchen roll.
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Reviews & ratings
Average global rating:
(1031)
Reviews in English (781)
To make buttermilk put 1 cup milk w/ 1 T lemon juice and let sit for 10 min - 21 Sep 2003 (Review from Allrecipes US | Canada)
This was a great recipe. Although I followed the ingredient list, I made mine low fat. Instead of frying, bake the strips on 350 degrees for 30 minutes or until the center is white. Also, I used skim mild instead of buttermilk. Spray the cookie sheet with fat free butter flavored spray and voila! very low fat tenders! If the powder looks like it's not baked golden, don't woory, if the chicken is done, so is the breading. I also added a teaspoon each of rosmary, thyme and pepper. - 12 Nov 2006 (Review from Allrecipes US | Canada)
I made these today for my husband who orders chicken tenders whenever we go to a restaurant that has them on the menu. I was worried that they wouldn't measure up, but he thought they were quite good for homemade!! The only change I made was that after I shook them in the breadcrumb mixture, I dipped them in a beaten egg and RECOATED them in the leftover breadcrumbs. This made for a thicker, crunchier coating and a MUCH more tender bite to the chicken. (i only know that because i ran out of the crumbs before I could recoat the last 3 so I fried them with only a single dip...they were noticably more chewy) Over all an awesome recipe!! Will do it again!! - 29 Aug 2002 (Review from Allrecipes US | Canada)
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