All Recipes

Buttermilk southern fried chicken

Prep

60+ mins

Total

1 HR 45 MIN

Servings

4 Servings

Buttermilk southern fried chicken

Ingredients

  • 1

    clove

    Garlic, crushed

  • 1/4

    Tsp ground black pepper

  • 1

    tsp

    Gregg's ground chipotle

  • 1/4

    cup

    Heinz tomato ketchup

  • 1/2

    cup

    Buttermilk*

  • 400

    g

    Skinless and boneless chicken thigh

  • 1

    cup

    Panko breadcrumbs

  • 1/4

    cup

    Flour

  • 1/2

    tsp

    Gregg's ground chipotle

  • 1

    tsp

    Dried thyme

  • -

    Vegetable oil for shallow frying

  • 3-4

    cup

    Thinly sliced red cabbage

  • 1

    Apple, peeled and chopped

  • 2-3

    Spring onions, trimmed and chopped

  • 1/2

    cup

    Heinz [seriously good™ mayonnaise

  • -

    Juice from ½ lemon or to taste

Instructions

  1. Step 1

    To make the marinade mix together crushed garlic, pepper, Gregg's Ground Chipotle, Heinz Tomato Ketchup and buttermilk. Cut chicken thigh fillets into 2-3 pieces. Toss to coat in the marinade. Cover and leave to marinate in the fridge for an hour or overnight.

  2. Step 2

    Mix together panko crumbs, flour, Gregg's Ground Chipotle and thyme.

  3. Step 3

    Remove the chicken from the marinade and coat in the panko crumb mix. Place on a tray and refrigerate for 20-30 minutes.

  4. Step 4

    Pour enough vegetable oil into a frying pan to a depth of 1.5cm. Heat oil. Shallow fry chicken pieces over medium heat, turning once until golden and cooked. Juices should run clear when the chicken is pierced with a fork (internal temperature should be 74°C).

  5. Step 5

    Serve with a red cabbage slaw.

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