Name: An easy recipe for oven fried buttermilk chicken with Indian spices
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

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

Scale

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

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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!