James Martin’s crispy buttermilk chicken with chipotle dressing

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.”

Print Recipe

Nutrition Facts

James Martin’s crispy buttermilk chicken with chipotle dressing

Amount Per Serving

Calories 776 Calories from Fat 396

% Daily Value*

Fat 44g68%

Saturated Fat 13g81%

Trans Fat 1g

Polyunsaturated Fat 9g

Monounsaturated Fat 17g

Cholesterol 328mg109%

Sodium 3468mg151%

Potassium 716mg20%

Carbohydrates 46g15%

Fiber 3g13%

Sugar 5g6%

Protein 47g94%

Vitamin A 832IU17%

Vitamin C 19mg23%

Calcium 165mg17%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

James Martin’s crispy buttermilk chicken with chipotle dressing

Crisp chicken and lots of lime – time to tuck in.

Prep Time10 minutes mins

Cook Time25 minutes mins

Marinate over night1 day d

Course: Main Course

Cuisine: British

Servings: 6 people

Calories: 776kcal

Author: James Martin

Equipment

• Large bowl
• Pan or deep-fat fryer

Ingredients

• 12 chicken thighs skinned and boneless
• 500 ml buttermilk
• vegetable oil for deep frying
• fine sea salt

For the seasoned flour

• 300 g self-rising flour
• 2 tsp celery salt
• 2 tsp dried oregano
• 2 tsp cayenne pepper
• 1/2 tsp ground nutmeg
• 3 tsp garlic salt
• 3 tsp onion salt
• 2 tsp dried thyme
• 1 tsp freshly ground black pepper

For the chipotle dressing

• 1 tbsp Dijon mustard
• 3 egg yolks
• 200 ml vegetable oil
• 1 tbsp chipotle chilli paste

To serve

• a few sprigs of coriander and mint chopped
• 1 red chilli sliced
• 1 green chilli sliced
• 2 limes cut into wedges

Method

• Place the chicken in a large bowl or container and coat in the buttermilk. Cover and pop in the fridge overnight.
• The next day, heat a pan of vegetable oil or a deep-fat fryer to 170°C (338°F).
• 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.
• Fry the chicken in batches for six to eight minutes until golden and crispy, then drain on kitchen paper.
• 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.
• 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.

Nutrition

Calories: 776kcal | Carbohydrates: 46g | Protein: 47g | Fat: 44g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 328mg | Sodium: 3468mg | Potassium: 716mg | Fiber: 3g | Sugar: 5g | Vitamin A: 832IU | Vitamin C: 19mg | Calcium: 165mg | Iron: 3mg

BUTTER: Comforting, Delicious, Versatile, Over 130 Recipes Celebrating Butter by James Martin, published by Quadrille. Photography John Carey.

Butter: Comforting, Delicious, Versatile - Over 130 Recipes Celebrating Butter

• Amazon Kindle Edition
• Martin, James (Author)
• English (Publication Language)

£8.96

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Last update on 2024-05-11 / Affiliate links / Images from Amazon Product Advertising API

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