Golden Crisp Chicken with Leaves
2 h. 30 min.
- For the chicken
- 4 Chicken breasts (skinned)
- 1.333 cups Buttermilk
- ⅔ cup all-purpose flour
- 2 eggs (beaten)
- 2 cups golden breadcrumbs
- 1 tsp mustard powder
- vegetable oil (for frying)
Crisp Chicken Muffins Toast English Muffins and top with mayonnaise, tomatoes and crisp chicken cut into slices.
Place the chicken between 2 pieces of cling film and bash out a little with a rolling pin to about 2 cm thickness.
Place the chicken in a bowl with the buttermilk. Refrigerate for at least 2 hours or even overnight.
Dip the chicken breasts one at a time into the flour, egg then breadcrumbs mixed with mustard powder and lay on a rack to dry slightly.
Heat 1 cm depth oil in a pan and fry the chicken in batches until golden on both sides and cooked through.
Serve with salad and lemon wedges.