Buttermilk Chicken
This buttermilk chicken recipe is easy to cook in 15 minutes! Crispy double fried chicken serve with delicious buttermilk sauce will give you a mix of sweet, salty and fragrant curry leaves aroma. Let's learn together how to make this delicious recipe!
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
Tips
- 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.