All Recipes

Buttermilk southern fried chicken

Prep

60+ mins

Total

1 HR 45 MIN

Servings

4 Servings

Ingredients

1 clove

Garlic, crushed

1/4 

Tsp ground black pepper

1 tsp

Gregg's ground chipotle

1/4 cup

Heinz tomato ketchup

1/2 cup

Buttermilk*

400 g

Skinless and boneless chicken thigh

1 cup

Panko breadcrumbs

1/4 cup

Flour

1/2 tsp

Gregg's ground chipotle

1 tsp

Dried thyme

- 

Vegetable oil for shallow frying

3-4 cup

Thinly sliced red cabbage

1 

Apple, peeled and chopped

2-3 

Spring onions, trimmed and chopped

1/2 cup

Heinz [seriously good™ mayonnaise

- 

Juice from ½ lemon or to taste

Instructions

Step 1

To 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.

Step 2

Mix together panko crumbs, flour, Gregg's Ground Chipotle and thyme.

Step 3

Remove the chicken from the marinade and coat in the panko crumb mix. Place on a tray and refrigerate for 20-30 minutes.

Step 4

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).

Step 5

Serve with a red cabbage slaw.

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