So apparently National Fried Chicken day is celebrated annually on July 6th, I found this out this evening when Martha Stewart told me so on Facebook. Fortuitous then, that I made Chipotle Buttermilk Chicken for dinner today!
This came to pass because I had planned to make slow cooker pulled chicken but then realised that it only takes 2-3 hours so I couldn’t leave it on all day. Something else would have to satisfy my urge for a kinda dirty and tasty dinner. I am a woman who loves fried chicken – KFC is genuinely the only fast food I will eat. So again I reminded myself that I have to attend a wedding in less than 4 weeks and made this lightened up version.
I served this with a potato salad for which I have included the recipe below and a nice crunchy salad. I told My Fitness Pal about it and it clocked the whole dinner at 570 cals which is fine by me!
Chicken Ingredients:
- 2-3 chicken breasts
- 3/4 cup buttemilk
- 1 or more tbsp chipotle hot sauce
- 1/4 cup flour
- 1/4 cup cornmeal – or just use 1/2 cup flour
- 1 tbsp season all
The night before/morning of:
Lay your chicken breasts between 2 sheets clingfilm and bash them to even thickness with a rolling pin
Put them into a freezer bag just big enough to fit them and pour in the buttermilk and hot sauce, I used about 2tbsp but if you like it mild just use 1 or less
Put it into the fridge and forget about it
When you’re ready for dinner:
Get your chicken out of the fridge to come to room temp while you get going on the potato salad.
You will need:
- 500g waxy baby potatoes
- 1 stick celery, finely diced
- small handful chives/1 scallion finely chopped
- 1 tbsp light mayonnaise
- 1-2 tbsp 0% greek yogurt
- 1 tsp wholegrain mustard
- 1/2 tsp cider vinegar
- 1/2 tsp sugar
Put the potatoes in a microwavable container and cover with cling, stick in the microwave for 8-10 mins until a knife goes through them easily
Mix the dressing ingredients and chop your celery and chives, when cooked slice the potatoes
Mix everything together in a bowl and stash in the fridge to cool until you’re picking up your chicken.
For the chicken:
Get a pan with about 2tbsp vegetable oil heating on medium while you dredge your chicken
Mix the flour, cornmeal and season all on a shallow plate
Tap off the excess buttermilk from the chicken before dredging in the flour mixture to coat and get it onto the pan
Cook for 4-5 mins per side until golden and crispy, if your breasts are thicken and need longer just lower the heat down until they’re cooked through
(This is the photo that will make me buy a new pan I swear!)
Serve with your tasty potato salad and a nice crunchy salad for freshness
Tuck in but save some potato salad for lunch tomorrow!
Maybe watching Martha making Perfect fried chicken for National Fried Chicken Day and feel smug/jealous because yours is way healthier!