AuthordanieldiverCrunchy succulent chicken that even the quickest glimpse of will leave you mesmerised and wondering why it took you so long to make it at home. Plus for this recipe you don't need any deep frying paraphernalia a heavy based pan and tongs is all. I almost always make chicken sandwiches with this and I recommend you eat with my hot & crunchy slaw.
Line a cutting board with cling film and place the chicken breasts well spaced apart on topof the cling film. Cover loosely with another layer of cling film and bash the chicken until flattened to about 2cm thickness. Then set aside.
Add all the ingredients for the marinade to a large dish that can later take all the chicken as well. Mix and transfer the chicken to the marinade. Allow to marinate for 2 - 4 hours covered in the fridge.
When the chicken has had it's time in the marinade transfer to an oven tray fitted with a wire rack to allow it to come to room temperature. Meanwhile, prepare the seasoned coating in another dish. Mix together all the ingredients for the coating flour spices and herbs. Stir in one to two tablespoons of the buttermlik marinade until bits of the flavour clump. Be careful not too add too much and make a paste.
Coat one breast at a time in the flour. Really scrunching the flour into and onto the chicken. This will help it get crispy later. Shake off excess and place on the wire rack again. Repeat until all chicken is coated.
Heat the oil in a heavy based pan to 180˚C. Do not fill the pan more than halfway (if you do not have a thermometer, drop in a cube of bread if it sizzles straight away your oil is hot enough). Using a pare of tongs lower a breast into the oil. Depending on the dimensions of your pan you may be able to cook one or two at a time. Don't try cooking more than two at a time as it could make the oil rise up too much and also lower the temperature of the oil causing your chicken to become greasy. Cook for 6 - 8 minutes until golden brown and cooked through when you cut into the thickest part. Transfer to a plate lined with kitchen paper. Allow to cool for a few minutes before eating.
Ingredients
Directions
Line a cutting board with cling film and place the chicken breasts well spaced apart on topof the cling film. Cover loosely with another layer of cling film and bash the chicken until flattened to about 2cm thickness. Then set aside.
Add all the ingredients for the marinade to a large dish that can later take all the chicken as well. Mix and transfer the chicken to the marinade. Allow to marinate for 2 - 4 hours covered in the fridge.
When the chicken has had it's time in the marinade transfer to an oven tray fitted with a wire rack to allow it to come to room temperature. Meanwhile, prepare the seasoned coating in another dish. Mix together all the ingredients for the coating flour spices and herbs. Stir in one to two tablespoons of the buttermlik marinade until bits of the flavour clump. Be careful not too add too much and make a paste.
Coat one breast at a time in the flour. Really scrunching the flour into and onto the chicken. This will help it get crispy later. Shake off excess and place on the wire rack again. Repeat until all chicken is coated.
Heat the oil in a heavy based pan to 180˚C. Do not fill the pan more than halfway (if you do not have a thermometer, drop in a cube of bread if it sizzles straight away your oil is hot enough). Using a pare of tongs lower a breast into the oil. Depending on the dimensions of your pan you may be able to cook one or two at a time. Don't try cooking more than two at a time as it could make the oil rise up too much and also lower the temperature of the oil causing your chicken to become greasy. Cook for 6 - 8 minutes until golden brown and cooked through when you cut into the thickest part. Transfer to a plate lined with kitchen paper. Allow to cool for a few minutes before eating.