Buttermilk Chicken with Herb crème fraîche recipe

PUBLISHED: 00:00 01 July 2020

Buttermilk Chicken with Herb crème fraîche

Buttermilk Chicken with Herb crème fraîche


Adam Smith, Executive Chef at Restaurant Coworth Park shares one of his favourite recipes.

Serves 2


2 chicken breasts

1tsp milk curry powder

½ tsp coriander seeds

½ tsp fennel seeds

1tsp salt

250g buttermilk

40g peeled ginger

2 cloves garlic

1 lime

Flour for dusting

Oil for frying

For herb crème fraîche

25g dill

25g chervil

25g chives

25g coriander

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.

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