James Martin’s crispy buttermilk chicken with chipotle dressing
Crisp chicken and lots of lime – time to tuck in.
Chef James Martin calls this crispy buttermilk chicken “one of our most popular restaurant dishes, for both kids and adults alike”.
He says: “The key is to use chicken thighs for the best taste, but soak them in buttermilk for at least 24 hours, as this flavours and tenderises the meat. The selection of spices is up to you, but this is our favourite combination.
“Simply mix with flour, coat the chicken and deep fry; if the chicken pieces start to colour too quickly, remove from the fryer and finish cooking in the oven, as you want the fryer at a temperature where it cooks the chicken through but browns the crumb at the same time. I love this with a chipotle dressing, tons of chilli and mint, and fresh lime.”
James Martin’s crispy buttermilk chicken with chipotle dressing
Ingredients:
(serves 4–6)
12 chicken thighs, skinned and boneless
500ml buttermilk
Vegetable oil, for deep-frying
Fine sea salt
For the seasoned flour:
300g self-raising flour
2tsp celery salt
2tsp dried oregano
2tsp cayenne pepper
½tsp ground nutmeg
3tsp garlic salt
3tsp onion salt
2tsp dried thyme
1tsp freshly ground black pepper
For the chipotle dressing:
1tbsp Dijon mustard
3 egg yolks
200ml vegetable oil
1tbsp chipotle chilli paste
To serve:
A few sprigs of coriander and mint, chopped
1 red and 1 green chilli, sliced
2 limes, cut into wedges
Method:
1. Place the chicken in a large bowl or container and coat in the buttermilk. Cover and pop in the fridge overnight.
2. The next day, heat a pan of vegetable oil or a deep-fat fryer to 170°C (338°F).
3. Mix the flour together with all the spices in a shallow bowl. Drain the chicken from the buttermilk and dredge it through the seasoned flour, coating each piece well.
4. Fry the chicken in batches for six to eight minutes until golden and crispy, then drain on kitchen paper.
5. To make the chipotle dressing, whisk together the mustard and egg yolks. Slowly drizzle in the oil, whisking continuously until you have a thick dressing, then whisk in the chipotle paste.
6. To serve, pile the chicken onto a platter, drizzle over the chipotle dressing and sprinkle the herbs and chillies over the top. Dot with lime wedges for squeezing.
The Press Association
Latest posts by The Press Association (see all)
- 5 new books to read this week - November 23, 2024
- 3 easy Mary Berry recipes to make this season - November 22, 2024
- In Pictures: Party stalwart kept New Labour in touch with traditional supporters - November 21, 2024
- 6 easy indoor exercises to try this winter – and why they are good for you - November 19, 2024
- Martin Clunes: I can’t afford to retire – I’ve got too many horses - November 19, 2024
