Instructions
Preparation
For a firm “dark” flavour, choose a full-bodied red wine. For a “sweet” and “mild” flavour, choose a fruity wine (fruit wine?).
Method
- Cut or slice the chicken breast into strips about 2 cm wide.
- Place the chicken pieces in a dish and pour buttermilk over them until the chicken is submerged.
- Put the dish in the fridge for at least 30 minutes, preferably longer. This makes the chicken more tender.
- In an oven dish, mix the flour and the crispy chicken spices together.
- Heat the deep fryer, without the basket, or pour sunflower oil into a large deep pan so it is deep enough. About 4-6 cm deep.
- When the oil is hot, use a fork to pick a strip of chicken out of the buttermilk and coat it in the seasoned flour.
- Dip it back into the buttermilk and then once more through the flour mixture.
- Place the piece of chicken in the oil and deep-fry it until it has the colour of a light gingerbread.
- Remove from the fryer and let the chicken drain in a colander lined with kitchen paper.
- Once drained, place the chicken in another oven dish and keep warm in the oven.
Repeat steps 5–8 until all the chicken is done.
Helpful suggestions
This meal is delicious served with green beans and potato wedges. A fresh salad on the side is also very nice. Suggest to guests that they sprinkle a little lemon juice over the chicken before eating.