Buttermilk Herbed Chicken | Sanjeev Kapoor Khazana

Chicken drumsticks marinated with herbs and buttermilk, then crumb fried.

BUTTERMILK HERBED CHICKEN

Ingredients

1 cup buttermilk
1 teaspoon finely chopped fresh thyme
1 teaspoon chopped fresh oregano
750 grams chicken on bone, cut into 2 inch pieces
1 tablespoon olive oil
4-5 shallots, finely chopped
1 tablespoon chopped garlic
Crushed black peppercorns to taste
Salt to taste
Oil for deep-frying
Refined flour for coating
2 eggs, beaten
Dried breadcrumbs for coating
Tomato ketchup for serving

Method

1. Mix together olive oil, shallots, garlic, thyme, oregano, crushed peppercorns, salt and buttermilk in a bowl.
2. Add chicken pieces, mix well, cover with cling film and refrigerate to marinate for 4-5 hours.
3. Heat sufficient oil in a pan.
4. Coat each chicken piece with flour, dip in egg and coat with breadcrumbs.
5. Deep-fry the prepared chicken pieces in hot oil till golden and crisp. Drain on absorbent paper.
6. Serve hot with tomato ketchup.

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