Buttermilk Southern Fried Chicken
American comfort food with a kick of Chipotle for good measure!
Ingredients
- 1 clove garlic, crushed
- ¼ tsp ground black pepper
- 1 tsp Gregg’s Ground Chipotle
- ¼ cup Heinz Tomato Ketchup
- ½ cup buttermilk*
- 400g skinless and boneless chicken thigh
- 1 cup panko breadcrumbs
- ¼ cup flour
- ½ tsp Gregg's Ground Chipotle
- 1 tsp dried thyme
- Vegetable oil for shallow frying
Slaw
- 3-4 cup thinly sliced red cabbage
- 1 apple, peeled and chopped
- 2-3 spring onions, trimmed and chopped
- ½ cup HEINZ [SERIOUSLY] GOOD™ Mayonnaise
- Juice from ½ lemon or to taste
Method
- 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.
- Mix together panko crumbs, flour, Gregg’s Ground Chipotle and thyme.
- Remove the chicken from the marinade and coat in the panko crumb mix. Place on a tray and refrigerate for 20-30 minutes.
- 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).
- Serve with a red cabbage slaw.
