Mexican Roast Chicken Recipe
Uses Chipotle Paste
Buttermilk Fried Chicken
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We spent a few days in the Luchito test kitchen getting this buttermilk fried chicken developed to perfection. If you want tender strips of chicken encased in a perfectly crisp batter with a chipotle chilli kick, this one is for you.
To get this fried chicken to perfection the key is to add a little of the buttermilk marinade to the flour mix to give your final strips that awesome knobbly texture.
We served the chicken with a tasty chipotle honey mustard dipping sauce and it made us very happy. We reckon that these chilli con carne balls will make the perfect accompaniment to the fried chicken.
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Prep time
24 hours
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Cook time
20 mins
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Total time
24 hour 20 mins
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Ideal for
Dinner
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Make it
Mexican
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Serves
4-6
Find us in the
Mexican Section
Ingredients
FOR THE FRIED CHICKEN
- 4 chicken breasts
- 300ml (10fl oz.) buttermilk
- 2 tsp Chipotle Paste
- 200g (7oz) plain flour
- 1½ tsp baking powder
- salt and freshly ground black pepper
- vegetable oil (for deep frying)
- 1 tbsp. chopped flat leaf parsley leaves
FOR THE HONEY MUSTARD DIP (MIXED TOGETHER)
- 150ml (5fl oz.) sour cream
- 1 tbsp. Chipotle Honey
- 1 tbsp. wholegrain mustard
- 1 tsp white wine vinegar
How to make it
- Cut the chicken breasts into strips.
- Mix the buttermilk, chipotle chilli paste, a generous pinch of salt and pepper in a bowl.
- Add the chicken strips and leave to marinate for an hour or, if you have the time, overnight in the fridge.
- Once ready to cook, in another mixing bowl, mix the flour, baking powder and a pinch of salt and pepper.
- Add a few tablespoons of the buttermilk marinade and mix until the flour goes all clumpy. This will create nice crispy nuggets of breadcrumb.
- Line a baking sheet with baking parchment.
- Take one chicken strip at a time and coat completely in the flour mixture. Carefully lay on the baking sheet. Repeat until all the chicken is coated.
- Heat the oil in a deep-fryer or heavy-based pan to 180°C (350°F), when a cube of bread sizzles when dropped in.
- Carefully add the chicken strips in batches of about 5, moving them gently for 3–4 minutes until they are golden all over. Drain on kitchen paper.
- Mix together all the dip ingredients.
- Sprinkle the chicken with the parsley. Then serve with the honey mustard dip.
