This recipe is a variation of my original oven fried buttermilk chicken. This recipe is healthy because the chicken is baked not fried, but still remains absolutely delicious. I have experimented with different variations of this recipe. This version works best and is now even better with the addition of freshly ground Indian spices.
The secret to this recipe for oven fried chicken is the buttermilk marinade
I truly believe the secret to this easy recipe for oven fried chicken has to be the buttermilk marinade to which I add a tablespoon of Sriracha sauce. The result is mouth-watering, saliva-inducing, juicy, succulent chicken, with sinews softened after a good soaking in a bath of buttermilk.
Why add Indian spices to the breadcrumbs?
This was happenstance. We were having friends over for dinner, and I was cooking up a load of curries, lamb, beetroot with spinach, dhal and yellow rice. I was planning to give the kids my usual oven fried chicken. But with all the spices around me, inspiration hit and I quickly dry roasted coriander, cumin, mustard seeds and fresh curry leaves. Ground them with a pestle and mortar and mixed the dry spices into the Panko breadcrumbs before baking the chicken. The result? Double thumbs up from the kids. This easy recipe for
What type of breadcrumbs is best?
I prefer Panko breadcrumbs. They can be a little pale after roasting, but the addition of the Indian spices adds colour.
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An easy recipe for oven fried buttermilk chicken with Indian spices
Description
A variation of my original recipe for oven fried buttermilk chicken. This recipe gives an Indian twist with the addition of freshly roasted and ground Indian spices to the crispy coating.
Ingredients
- 200 ml buttermilk
- 1 tbsp Sriracha chilli sauce
- salt and pepper to taste
- 1.5 kg chicken thighs and drumsticks with skin on
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 2 tsp mustard seeds
- 1 tsp smoked paprika
- 1/2 tsp chilli powder
- 10 curry leaves (preferably fresh)
- 120 g Panko breadcrumbs
Instructions
- Pour the buttermilk into a large mixing bowl. Add the Sriracha chilli sauce, salt and pepper and mix well.
- Add the chicken thighs and drumsticks coating well with the buttermilk marinade.
- Cover the bowl with clingfilm and place in the fridge to marinade.
- Let the chicken soak in the buttermilk marinade for six hours to overnight (overnight is best).
- When you are ready to cook the chicken, preheat the oven to 200 degrees.
- Before taking the chicken out of the fridge. Start making the crispy, spicy breadcrumb coating.
- Firstly, in a small frying pan add all the whole dry spices and curry leaves. Gently heat the spices and curry leaves until the spices yield their fragrance and the curry leaves become dry and crisp
- Tip the spices and curry leaves into a pestle and mortar and crush to a powder.
- Pour the contents into a bowl, mix in the smoked paprika, chilli powder, salt and pepper.
- Now add the breadcrumbs and mix well.
- On a plate sprinkle, a layer of the spicy Panko breadcrumbs.
- Take each chicken piece, scrape off the excess buttermilk and place on to the Panko. breadcrumbs. Press firmly down, before turning and pressing again. Make sure each chicken piece is coated all over with the Panko breadcrumbs and Indian spice mix. This coating step may need to be done in two or three batches.
- Place the chicken on a baking tray (you’ll probably need two trays) and pop the tray on the top shelf of the oven and cook for between 35 – 40 minutes. Halfway through the cooking time, turn the tray around to allow the chicken to brown evenly.
- Take the chicken out of the oven, and serve. This chicken won’t last long! Enjoy!
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