Golden Crisp Chicken with Leaves
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Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Ingredients
for
4
- 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)
- To serve
- mixed salad
- cherry Tomatoes
- Lemon wedge
Product recommendation
Crisp Chicken Muffins
Toast English Muffins and top with mayonnaise, tomatoes and crisp chicken cut into slices.
Preparation steps
1.
Place the chicken between 2 pieces of cling film and bash out a little with a rolling pin to about 2 cm thickness.
2.
Place the chicken in a bowl with the buttermilk. Refrigerate for at least 2 hours or even overnight.
3.
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.
4.
Heat 1 cm depth oil in a pan and fry the chicken in batches until golden on both sides and cooked through.
5.
Serve with salad and lemon wedges.
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