Adam Smith’s Buttermilk Chicken is a great sharing snack and his personal guilty pleasure. Why not try his recipe at home with your family.
For the chicken:
2 chicken breasts
250g butter milk
2 cloves of garlic
40g peeled ginger
1 tsp mild curry powder
1/2 tsp coriander seeds
1/2 tsp fennel seeds
1 tsp salt
For the herb crème fraîche:
250g crème fraîche
12g white wine vinegar
Salt to taste
Cut the chicken into bite size pieces. Toast all of the spices in a dry pan, then grind to a powder.
Mix the spice powder with the salt and buttermilk and then finely grate the peeled ginger and garlic cloves into it.
Grate the zest and squeeze the juice of the lime and add to the buttermilk marinade.
Pour the buttermilk marinade over the chicken, rub it all over and leave in the fridge for at least 6 hours.
While the chicken is chilling, make the crème fraîche. Pick all the herbs ensuring there are no stalks and pulse three times in a food processor.
Add the crème fraîche and vinegar into the food processor and blitz until smooth and green in colour. Chill in the fridge until serving.
Heat a pan of oil around 5cm deep to 175°C.
Roll the chicken into the flour and slowly place into the oil. Cook until deep brown, turning regularly until evenly crispy.