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Buttermilk Southern Fried Chicken
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Buttermilk Southern Fried Chicken

Our take on a finger licking good American comfort food with a kick of Chipotle for good measure!

Makes 4
Prep Time 20 minutes + mariting time
Cook Time 20-25 minutes
Ingredients
1 clove garlic, crushed
¼ tsp ground black pepper
1 tsp Gregg's Ground Chipotle
¼ cup Heinz Tomato Ketchup
½ cup buttermilk*
400g skinless and boneless chicken thigh
1 cup panko breadcrumbs
¼ cup flour
½ tsp Gregg's Ground Chipotle
1 tsp dried thyme
Vegetable oil for shallow frying
3-4 cup thinly sliced red cabbage
1 apple, peeled and chopped
2-3 Spring onions, trimmed and chopped
½ cup HEINZ [SERIOUSLY] GOOD™ Mayonnaise
Juice from ½ lemon or to taste

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
To make the marinade mix together crushed garlic, pepper, Gregg’s Ground Chipotle, Heinz Tomato Ketchup and buttermilk. Cut chicken thigh fillets into 2-3 pieces. Toss to coat in the marinade. Cover and leave to marinate in the fridge for an hour or overnight.
Step 2
Mix together panko crumbs, flour, Gregg’s Ground Chipotle and thyme.
Step 3
Remove the chicken from the marinade and coat in the panko crumb mix. Place on a tray and refrigerate for 20-30 minutes.
Step 4
Pour enough vegetable oil into a frying pan to a depth of 1.5cm. Heat oil. Shallow fry chicken pieces over medium heat, turning once until golden and cooked. Juices should run clear when the chicken is pierced with a fork (internal temperature should be 74°C).
Step 5
Serve with a red cabbage slaw.
Tips
* To make your own buttermilk add ½ Tbsp lemon juice or ½ Tbsp white vinegar to ½ cup whole milk.
Place maride ingredients in a sealable plastic bag. Add chicken and massage the maride into the chicken. Seal and refrigerate.
Replace buttermilk with unsweetened natural yoghurt if wished.
Fill burger buns with Southern Fried Chicken and red cabbage slaw.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 clove garlic, crushed
¼ tsp ground black pepper
1 tsp Gregg’s Ground Chipotle
¼ cup Heinz Tomato Ketchup
½ cup buttermilk*
400 g skinless and boneless chicken thigh
1 cup panko breadcrumbs
¼ cup flour
½ tsp Gregg's Ground Chipotle
1 tsp dried thyme
Vegetable oil for shallow frying
3-4 cup thinly sliced red cabbage
1 apple, peeled and chopped
2-3 Spring onions, trimmed and chopped
½ cup HEINZ [SERIOUSLY] GOOD™ Mayonnaise
Juice from ½ lemon or to taste
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