Paprika-buttermilk chicken fillets

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Ingredients

  • 30g smoked sweet paprika
  • 15g granulated garlic
  • 15g granulated onion
  • 15g poultry seasoning
  • 1kg chicken tenders
  • Salt and freshly ground black pepper
  • 500ml buttermilk
  • 230g plain flour
  • 2 tbsp. poppy seeds, if desired
  • 1 litre safflower, canola or sunflower oil for frying
  • 1 lemon

Use imperial measurements

Method

How to make Paprika-buttermilk chicken fillets

1) Combine the smoked paprika, garlic and onion granules and the poultry seasoning in a small bowl. Add 1/2 the spices to the buttermilk in a shallow dish. Combine the remaining spices with the flour and poppy seeds in a second dish. Season the chicken fillets with salt and pepper.

2) Heat the oil in a heavy pan over a medium to medium-high heat, to about 180C.

3) Using tongs, dip each piece of chicken in the buttermilk, then into the flour and repeat.

4) Add the breaded fillets to the hot oil in batches; do not crowd the pan. Cook to a deep golden colour, about 8 minutes per batch. Drain on a wire rack over paper towels.

5) Serve warm or at room temperature with wedges of lemon to squeeze on top.

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