Popular Asian Buttermilk Chicken
About the Butter Milk Butter Chicken
Popular Asian Buttermilk Chicken. Not all fried chicken was created equal, and there is a reason this is one of Asian FoodNetwork’s most popular recipes. At 30 minutes, it is really quick to prepare, and the flavours are unbelievable for a recipe this simple. Asian fragrances ooze all over and drip off golden brown perfectly fried chicken. One you taste it piping hot, you won’t look at fried chicken the same again.
Cooked within 30 minutes, the simplicity of the dish will knock your taste buds off. The tantalizing aroma of Asian fragrances from ingredients such as curry leaves, paired with perfectly fried golden-brown chicken drenched in a buttery sauce, will change your perspective of fried chicken.
This simple and creamy buttermilk chicken recipe is a crowd-pleaser. In 5 steps, you will be able to cook up a dish that packs a punch with its different flavor profiles. You will never look at fried chicken the same way again.
Serves 2 people
250 g cut chicken (cut into thick cubes)
1 cup evaporated milk
2 sprigs curry leaves
10 spoons Fried chicken seasoning flour
1/3 unsalted butter
1 white egg
5 cloves garlic (finely chopped)
Pinch of salt
In a bowl, mix chicken cubes, ½ tbsp salt, and seasoning flour, until
evenly coated. Set aside to marinate for an hour.
After marinating, crack an egg into the chicken mixture and mix well.
Fry the chicken
Place a deep pan over high heat and heat up enough oil to fry the chicken.
Fry the chicken pieces for 3 to 4 minutes until cooked through and is golden
brown on all sides.
Fry butter, garlic
In a separate pan on medium-high heat, fry 1 tbsp unsalted butter, chopped
garlic for 1 minute until fragrant.
Add curry leaves and fry until fragrant before adding 1 cup of evaporated milk Season to taste with salt
When the buttermilk sauce thickens, remove the pan from the heat and add the crispy fried chicken. Mix thoroughly so that the chicken is well coated with the savoury sauce
You may also be interested in: