James Martin recipe: Crispy buttermilk chicken with chipotle dressing

Crisp chicken and lots of lime – time to tuck in.

Chef James Martin calls this crispy buttermilk chicken “one of our most popular restaurant dishes, for both kids and adults alike”.

He says: “The key is to use chicken thighs for the best taste, but soak them in buttermilk for at least 24 hours, as this flavours and tenderises the meat. The selection of spices is up to you, but this is our favourite combination.

Sign up to our daily newsletter

The i newsletter cut through the noise

“Simply mix with flour, coat the chicken and deep fry; if the chicken pieces start to colour too quickly, remove from the fryer and finish cooking in the oven, as you want the fryer at a temperature where it cooks the chicken through but browns the crumb at the same time. I love this with a chipotle dressing, tons of chilli and mint, and fresh lime.”

James Martin's buttermilk chicken

James Martin’s crispy buttermilk chicken with chipotle dressing

Read More

Read More
Food and drink gifts: best Christmas food and drink hampers from Marks and Spenc...

Ingredients:

(serves 4–6)

James Martin

12 chicken thighs, skinned and boneless

500ml buttermilk

Vegetable oil, for deep-frying

Fine sea salt

For the seasoned flour:

300g self-raising flour

2tsp celery salt

2tsp dried oregano

2tsp cayenne pepper

½tsp ground nutmeg

3tsp garlic salt

3tsp onion salt

2tsp dried thyme

1tsp freshly ground black pepper

For the chipotle dressing:

1tbsp Dijon mustard

3 egg yolks

200ml vegetable oil

1tbsp chipotle chilli paste

To serve:

A few sprigs of coriander and mint, chopped

1 red and 1 green chilli, sliced

2 limes, cut into wedges

Method:

1. Place the chicken in a large bowl or container and coat in the buttermilk. Cover and pop in the fridge overnight.

2. The next day, heat a pan of vegetable oil or a deep-fat fryer to 170°C (338°F).

3. Mix the flour together with all the spices in a shallow bowl. Drain the chicken from the buttermilk and dredge it through the seasoned flour, coating each piece well.

4. Fry the chicken in batches for six to eight minutes until golden and crispy, then drain on kitchen paper.

5. To make the chipotle dressing, whisk together the mustard and egg yolks. Slowly drizzle in the oil, whisking continuously until you have a thick dressing, then whisk in the chipotle paste.

6. To serve, pile the chicken onto a platter, drizzle over the chipotle dressing and sprinkle the herbs and chillies over the top. Dot with lime wedges for squeezing.

BUTTER: Comforting, Delicious, Versatile, Over 130 Recipes Celebrating Butter by James Martin, published by Quadrille, priced £22. Photography John Carey. Available now.