Buttermilk Chicken Recipe
Are you craving a mouthwatering, homemade chicken dish that will leave you begging for seconds? Look no further! In this blog post, I will share an irresistible buttermilk chicken recipe that is guaranteed to satisfy your taste buds. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is perfect for anyone looking to impress their guests or simply indulge in a delightful meal.
At its core, this buttermilk chicken recipe is all about achieving a perfect balance of crispy, golden-brown skin and juicy, tender meat. But what sets it apart from other chicken recipes? The secret lies in the buttermilk sauce, which works wonders in enhancing both the flavor and texture of the chicken.
Buttermilk has long been used in Southern cuisine to tenderize meat and add a subtle tanginess. Its slightly acidic nature helps break down the proteins in the chicken, resulting in a more tender and moist end product. Additionally, the buttermilk acts as a flavor carrier, infusing the meat with its rich and creamy taste.
With just a handful of ingredients and a straightforward cooking process, this buttermilk chicken recipe is perfect for those who appreciate simplicity without compromising on taste.
Buttermilk Chicken
Ingredients
Buttermilk Sauce
- 500 grams Chicken Breast
- 1/2 cup Evaporated Milk (can substitute with normal milk)
- 3 clove Garlic (finely chopped)
- 1/2 piece Holland Onion (brunoise – fine diced)
- 4 tbsp Butter
- 10 pieces Curry Leaves
- 4 pieces Bird's Eye Chili (cili padi)
- Salt/Sugar (add to taste)
- MSG (add to taste) – optional
Fried Chicken
- 4 tbsp All Purpose Flour
- 1 tbsp Chicken Curry Powder
- 1 Egg
- 1 pinch Salt
- 2-3 tbsp Water
Instructions
Fried Chicken
- Cut the chicken into cubes. Clean and pat dry.
- Mix egg and salt together. Pour into a bowl with the chicken.
- Mix the rest of the dry ingredient together with the chicken until the batter covers all the chicken cubes. Marinate for 30 minutes in the fridge.
- Heat the vegetable oil in a large frying pan over medium-high heat. Add the chicken pieces to the pan (work in batches if needed) and brown on each side, about 8 minutes total.
- Scoop the chicken up and let it to rest for 3-5 minutes. Put it back in the frying pan for another 4 minutes or until golden brown. Double frying will ensure maximum crispiness.
Buttermilk Sauce
- In a pan, heat up the butter in medium high heat until melted. Stir fry the onion, garlic, curry leave and chili until garlic turns to light brown.
- Pour in the evaporated milk and stir until sauce thickens slightly.
- Add a pinch of salt, sugar or MSG to taste.
- Mix in your crispy chicken and stir until it is fully coated. Or you can serve the sauce as a side.
Notes
- If you don’t want it to be spicy, you don’t have to add the chili.
- You want to be even quicker, you can even use those ready to eat fried chicken that you have to only heat up in the air fryer.
Now that you know the secrets to creating a tantalizing buttermilk chicken dish, it’s time to gather your ingredients and embark on a culinary adventure. With its crispy exterior and juicy interior, this recipe is a true crowd-pleaser that will have everyone coming back for more.
So why wait? Get ready to impress your loved ones and savor the irresistible flavors of this delightful buttermilk chicken recipe.
