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| (Un)fried buttermilk chicken in challah rolls: an impressive portable lunch 'Crunchy creamy chicken.' 'Where's the fat? Chicken is usually full of fat!' Tasters photo 21/9/16 |
Note: this recipe needs to be marinated overnight
American inspired buttermilk chicken, gloriously crisp and crunchy, is popular picnic food. But usually deep-fried, it's high in fat and so, so bad for you.
American inspired buttermilk chicken, gloriously crisp and crunchy, is popular picnic food. But usually deep-fried, it's high in fat and so, so bad for you.
This version, created by 67goingon50 is low-fat/cholesterol, not fried but prepped and baked to ensure a crispy shell.
Even supermarket chicken tastes excellent and has fabulous texture; chicken within is tender and succulent .
Buttermilk Chicken can be served hot with steamed green beans, potato wedges and Iceberg Lettuce topped with Skinny Thousand Island Dressing.
Or it makes perfect portable food, eaten by hand or stuffed into salad-filled rolls and served with 15-Minute Smashed Potato Salad.
Both 67 tasters preferred the chicken without bread, whether hot or cold.
But the Blogger tested the crunchy fillets in challah rolls (from Jewish bakeries)* and the contrast with the pillow-y, slightly sweet bread was exceptional.
However it's eaten, Buttermilk Un-fried Chicken will appeal to young or old.
Coventional buttermilk chicken uses flour to coat but oven-baking requires finely blitzed breadcrumbs (fresh if poss using a stick or bowl blender) or ground almonds to maintain crunchiness.
Coventional buttermilk chicken uses flour to coat but oven-baking requires finely blitzed breadcrumbs (fresh if poss using a stick or bowl blender) or ground almonds to maintain crunchiness.
67's Buttermilk Chicken needs marinating at least 10 hours or overnight but is a doddle too prepare.
Cost: min £3.75'ish???
Feeds: 4
Ingred:
4 large or 8 small chicken thighs, 2 large chicken legs or 4 chicken breasts
250 ml buttermilk
1/2 tbsp Dijon mustard
1/4 tsp salt
1/4 tsp celery salt (opt)
1/2 tsp pepper
1/2 onion sliced
1/2 tsp smoked paprika
1/2 tsp cayenne
seasoned finely ground breadcrumbs (67 used spelt) or ground almonds
garnish: iceberg lettuce, tomato slices
Method:
If you liked this, you'll also like:
*Roni's, Panzer's Deli
Cost: min £3.75'ish???
Feeds: 4
Ingred:
4 large or 8 small chicken thighs, 2 large chicken legs or 4 chicken breasts
250 ml buttermilk
1/2 tbsp Dijon mustard
1/4 tsp salt
1/4 tsp celery salt (opt)
1/2 tsp pepper
1/2 onion sliced
1/2 tsp smoked paprika
1/2 tsp cayenne
seasoned finely ground breadcrumbs (67 used spelt) or ground almonds
garnish: iceberg lettuce, tomato slices
Method:
- Mix buttermilk & spices in glass bowl or strong freezer bag
- Immerse chicken at least 4 hours or overnight
- Season crumbs/almonds with pepper & salt and 1/4 tsp celery salt (opt)
- Drain chicken and drizzle a little of the buttermilk over the the crumbs to create small crispy crunchy bits
- Roll the chicken in the breadcrumbs/ground almonds, patting the coating in where necessary. Then place on a rack in a baking tray.
- Preheat oven to 400f, 200c/180fan
- Spray thighs generously with olive oil (or if there are no cholesterol problems, melted butter)
- Bake 35-40 mins in the centre of the oven until a meat thermometer reaches 65c/149f or there is no pink in the centre (make a small cut in the thickest part of the meat with a pointed knife to check)
- Serve hot with green beans cooked 3 mins in boiling water, (the frugal) Lettuce Salad with Green Herb Dressing and sweet potato wedges (hold the garlic for the kids)
- For portable lunch: allow to cool. Wrap rolls and salad in separate parcels and place with the chicken in a firm sided storage box. Assemble before eating.
Comments:
'I had this cold in a sandwich and it was lovely and crunchy; the chicken was surprisingly creamy, if that's the right word. I'm surprised it's low-fat. I'd be happy to have this cold, on its own.' 20-something designer.
'This was lovely but I'd like it hot and without bread. I expected it to be greasy but it wasn't.' Middle-aged foodie fan.
'I had this cold in a sandwich and it was lovely and crunchy; the chicken was surprisingly creamy, if that's the right word. I'm surprised it's low-fat. I'd be happy to have this cold, on its own.' 20-something designer.
'This was lovely but I'd like it hot and without bread. I expected it to be greasy but it wasn't.' Middle-aged foodie fan.
If you liked this, you'll also like:
- Southern (un) fried chicken, spicy & crispy
- (Un)fried fish & chips
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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