Crispy Buttermilk Chicken with Chipotle Mayo

This Crispy Buttermilk Chicken with Chipotle is a great weekend dish that is made for sharing. Buttermilk breaks down the proteins in the meat and tenderises it in the fridge overnight. Serve with home made chipotle mayo for dipping and a side of your choice!

Comfort Food | James Martin's Saturday Morning

4-6

Ingredients

1 chicken, remove the wishbone, portioned up to 8
500ml Buttermilk
300g self raising flour
2 tsp celery salt
2 tsp dried oregano
2 tsp paprika
½ tsp ground nutmeg
3 tsp garlic salt
3 tsp onion salt
2 tsp dried thyme
Black pepper

Chipotle Mayo

1 tbs Dijon mustard
3 egg yolks
200ml veg oil
1 tbs Chipotle Chilli Paste
Salt and pepper

Veg oil for frying

Garnish

1 red chilli sliced
Few sprigs coriander and mint chopped
Lime wedges

Method

Print Recipe

Coat the chicken in buttermilk, cover and pop in the fridge overnight.
Heat a pan of oil or a deep fat fryer to 170c and the oven to 180c
Mix the flour with all the spices.
Mix the chicken in the seasoning.
Fry in batches until golden and crisp for 3 to 4 minutes, then drain on kitchen paper. Then pop in the oven for 15 to 20 minutes.
To make the mayo whisk together the mustard and egg yolks slowly drizzle in the oil, whisking continuously until thick. Whisk in the chipotle season.
To serve, pile the chicken onto a board, then pop the mayo in a small bowl, sprinkle over herbs and chillies, dot with lime wedges.

Ingredients

1 chicken, remove the wishbone, portioned up to 8
500ml Buttermilk
300g self raising flour
2 tsp celery salt
2 tsp dried oregano
2 tsp paprika
½ tsp ground nutmeg
3 tsp garlic salt
3 tsp onion salt
2 tsp dried thyme
Black pepper

Chipotle Mayo

1 tbs Dijon mustard
3 egg yolks
200ml veg oil
1 tbs Chipotle Chilli Paste
Salt and pepper

Veg oil for frying

Garnish

1 red chilli sliced
Few sprigs coriander and mint chopped
Lime wedges

Method

Coat the chicken in buttermilk, cover and pop in the fridge overnight.
Heat a pan of oil or a deep fat fryer to 170c and the oven to 180c
Mix the flour with all the spices.
Mix the chicken in the seasoning.
Fry in batches until golden and crisp for 3 to 4 minutes, then drain on kitchen paper. Then pop in the oven for 15 to 20 minutes.
To make the mayo whisk together the mustard and egg yolks slowly drizzle in the oil, whisking continuously until thick. Whisk in the chipotle season.
To serve, pile the chicken onto a board, then pop the mayo in a small bowl, sprinkle over herbs and chillies, dot with lime wedges.