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Buttermilk chicken from BUTTER: Comforting, delicious, versatile, over 130 recipes celebrating butter by James Martin (John Carey/PA)
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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
Cook Time25 minutes
Marinate over night1 day
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