Buttermilk Chicken served with Chipotle Mayo

INGREDIENTS

• 500gm of Chicken breast fillets, cut into 3 inches size pieces, couple of drumsticks if you prefer

• 1 Tsp each of ginger powder

• 1 Tsp garlic powder, 

• 1 Tsp of smoked paprika

• 1 Tsp of dry thyme herb

• 2-3 Tbsp of olive oil

• 1 Tbsp of salt

Ingredients for batter:

• 1 Cup of all-purpose flour

• 400 Gms of buttermilk

• 1 Tsp of dry thyme herb

• 1 Tsp of cracked black pepper

• 1 Tsp of salt (adjust according to taste)

For frying: 500 ml of vegetable or canola oil

 

To serve: 1/4 Jar of Myanbah Farm Chipotle Mayo

 

Method

1. Marinate chicken pieces with combination of spices, oil and salt. Mix well with chicken and keep in your fridge, covered with a lid for at least for one hour

2. To prepare batter in a big mixing bowl add plain all-purpose flour, buttermilk, dry thyme herb, salt and pepper. Mix well to make thick batter

    

3. Use vegetable or canola oil to deep fry Chicken pieces on medium heat, until crispy and golden brown

4. You can also skip the batter and instead grill chicken pieces rather frying, just spray on enough cooking oil to grill

    

5. Serve Immediately with chipotle mayo