Buttermilk Chicken with Herb crème fraîche recipe
PUBLISHED: 00:00 01 July 2020
Adam Smith, Executive Chef at Restaurant Coworth Park shares one of his favourite recipes.
2 chicken breasts
1tsp milk curry powder
½ tsp coriander seeds
½ tsp fennel seeds
40g peeled ginger
2 cloves garlic
Flour for dusting
Oil for frying
For herb crème fraîche
250g crème fraîche
12g white wine vinegar
salt to taste
1: Cut the chicken breast into bite-size pieces.
2: Toast all of the spices in a dry pan, then grind to a powder.
3: Mix the spice powder with the salt and the buttermilk and then finely grate the peeled ginger and garlic cloves into it.
4: Grate the zest and squeeze the juice of the lime and add to the buttermilk marinade.
5: Pour the buttermilk marinade over the chicken, rub it all over and leave in the fridge for a minimum of 6 hours.
6: While the chicken is in the fridge, make the dip to serve it with.
7: Pick all the herbs ensuring there are no stalks and place them into a food processor and pulse 3 times.
8: Add the crème fraîche and the vinegar into the food processor and blitz until smooth and green in colour.
9: Season to taste and leave in the fridge.
10: Heat a pan of cooking oil around 5cm deep to 175°C.
11: Take the chicken from the marinade and roll directly in the flour.
12: Slowly place into the oil and cook until deep brown, turning regularly until evenly crispy.
13: Repeat this with all of the chicken.
14: To serve, place the dip into a suitable dish and serve alongside the buttermilk chicken and enjoy.