A few weeks ago, I posted a recipe for my Sweet & Sour Chicken Fakeaway which many of you have made and even added your own little twists to! I’m always delighted when I get feedback on the recipes I post so please keep them coming.
This is another one of those recipes which is similar to what you can buy in a fast food restaurant but which tastes so much nicer when you make it yourself at home plus with the benefit of knowing exactly what has gone into it. As a mum of three, I know how expensive it can be taking your kids out to eat so I’m always on the lookout for recipes which taste like they’ve come from a takeaway but which you can make yourself (I hope you know what I mean!!)
This recipe is just delicious and while you might think that using buttermilk is a strange ingredient, trust me it really is the making of the dish as it leaves the chicken so moist and tender. I use chicken breast mini fillets but you could also use regular fillets which can be cut into thirds. We usually serve them in Brioche Buns which we buy in Aldi but they are equally delicious served on their own with a sweet chilli dipping sauce or you could serve them on a salad (which might remove some of the guilt 🙂 )
700g Chicken Mini Fillets (or regular fillets cut into 3)
1 Cup Buttermilk
1½ Teasp Salt
¼ Teasp Cayenne Pepper
¼ Teasp Garlic Powder
¼ Teasp Paprika
1½ Cups of Plain Flour
1 Teasp Salt
¾ Teasp Black Pepper
¾ Teasp Garlic Powder
¾ Teasp Paprika
1½ Teasp Baking Powder
3 Tablspns Buttermilk
Sunflower Oil (for Cooking)
Place your chicken in a resealable plastic bag and add in all of the marinade ingredients.
Seal the bag and then turn it around a few times to thoroughly coat the chicken in the marinade
Place the bag in the fridge and leave for as long as possible (2 hours is fine or better still, overnight)
When you are ready to cook them, place all of the dry coating ingredients in a large bowl and mix thoroughly. Add in the 3 tablespoons of buttermilk (the flour mixture will be quite clumpy but resist the temptation to add more liquid as this is how it’s supposed to look)
Toss the chicken pieces, a few at a time in the flour and then lay out on a plate while you heat your oil. I don’t own a deep fat fryer so heat my oil in a saucepan (please note the oil will get quite dirty after making this dish and will need to be thrown out so I would recommend making this in a saucepan rather than a deep fat fryer unless you want the trouble of having to clean the fryer after!)
Once your oil has come up to temperature then place a few of the chicken pieces in the saucepan being careful not to overload it so that they cook evenly (test it before cooking by dropping a little lump of the batter into it and if it immediately starts simmering then you are ready to go). Cook until golden.
We usually turn the oven on low while we are cooking ours and place the cooked ones in a bowl in here while working through the rest
Thats it really..