Crispy, Crunchy, succulent Chicken breast coated in my (no so secret) spice mix is a real treat. I make my own buttermilk to tenderise the chicken and i think it actually makes a difference. I also have a secret to add to the flour to get that golden colour on the chicken crumb, but you'll have to read the recipe to find that out (terrible aren't i?). To combine the seasoning i used my Thermocook and just pulsed them together.
Ingredients:
1 Cup milk
1 Tablespoon Lemon Juice
3 Chicken Breasts, cut off tenders then cut breast into 3 equal peices each
1 quantity of Fried Chicken Mix
1 Cup Flour
2 Tablespoons Brown Sugar
Oil to fry
Method:
In a Large container combine together milk and lemon juice, mix and let sit for 10mins until thickened.
Once mixture has thickened place chicken peices into it and coat, let sit for 20mins, turning occasionally.
In a large ziplock bag place the flour, brown sugar, spice mixture and shake to combine. Lift each piece of chicken up letting the excess buttermilk drip off and throw (not literally) it into the seasoned flour bag and toss to coat.
Heat oil in a deep fryer to 180'c. Place coated chicken pieces into the hot oil in batches and cook for 4-5mins until crumb is golden, crunchy and chicken is cooked through ( i cut the first few to make sure it was cooked through). Drain on kitchen paper and serve.
Note: For chicken Spice mix Click Here
1 Cup milk
1 Tablespoon Lemon Juice
3 Chicken Breasts, cut off tenders then cut breast into 3 equal peices each
1 quantity of Fried Chicken Mix
1 Cup Flour
2 Tablespoons Brown Sugar
Oil to fry
Method:
In a Large container combine together milk and lemon juice, mix and let sit for 10mins until thickened.
Once mixture has thickened place chicken peices into it and coat, let sit for 20mins, turning occasionally.
In a large ziplock bag place the flour, brown sugar, spice mixture and shake to combine. Lift each piece of chicken up letting the excess buttermilk drip off and throw (not literally) it into the seasoned flour bag and toss to coat.
Heat oil in a deep fryer to 180'c. Place coated chicken pieces into the hot oil in batches and cook for 4-5mins until crumb is golden, crunchy and chicken is cooked through ( i cut the first few to make sure it was cooked through). Drain on kitchen paper and serve.
Note: For chicken Spice mix Click Here
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