Buttermilk Chicken by @chefamirgani

40 min
Medium

4 servings

🍗

2

Chicken Chop

🧂

5 ml

Black Pepper

🧂

7 g

Salt

🌶️

2.3 g

Paprika Powder

🧄

3.1 g

Garlic Powder

🌾

31 g

Plain Flour

🌽

16 g

Cornstarch

🍗

5 g

Chicken Powder

🧈

28 g

Butter

🧄

6 g

Garlic

🍛

4 g

Curry Leaves

🌶️

6 g

Bird's Eye Chili

🥛

390 g

Evaporated Milk

🍗

500 g

Chicken Powder

🧂

Salt

🍬

13 g

Brown Sugar

Preparation Steps

  1. Step 1/16

    Cut the 2 boneless chicken legs into large bite-size cubes.

    boneless chicken leg
    🔪chef's knife
    🪵cutting board

  2. Step 2/16

    Add black pepper, 1 tsp salt, paprika powder, and garlic powder to the chicken.

    boneless chicken leg
    black pepper
    salt
    paprika powder
    garlic powder
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/16

    Mix the chicken thoroughly until all pieces are evenly coated with the seasonings.

    boneless chicken leg
    🥣mixing bowl

  4. Step 4/16

    Combine wheat flour, cornstarch, and 1/2 tsp chicken powder in a second bowl.

    wheat flour
    cornstarch
    chicken powder
    🥣mixing bowl
    🥄measuring spoons

  5. Step 5/16

    Coat each seasoned chicken piece completely in the flour mixture.

    boneless chicken leg
    wheat flour
    cornstarch
    🥣mixing bowl
    🥄tongs

  6. Step 6/16

    Heat vegetable oil over medium-high heat until it reaches approximately 175°C / 350°F.

    vegetable oil
    🧺colander

  7. Step 7/16

    Fry the coated chicken for 6 to 8 minutes until golden brown and crispy.

    boneless chicken leg
    vegetable oil
    🥄tongs
    🥄slotted spoon

  8. Step 8/16

    Remove the fried chicken and drain it in a colander; optionally fry it again for 1 to 2 minutes for extra crispness.

    boneless chicken leg
    🥄slotted spoon
    🧺colander

  9. Step 9/16

    Discard most of the frying oil, leaving a clean pan over medium heat, then melt the butter.

    butter
    🥄wooden spoon

  10. Step 10/16

    Add chopped garlic and curry leaves to the melted butter.

    garlic
    curry leaves
    🥄wooden spoon

  11. Step 11/16

    Stir-fry the garlic and curry leaves for 1 minute until fragrant.

    garlic
    curry leaves
    🥄wooden spoon

  12. Step 12/16

    Pour in the evaporated milk and add the sliced bird's eye chili.

    evaporated milk
    bird's eye chili
    🥄wooden spoon

  13. Step 13/16

    Season the sauce with the remaining 1/2 tsp chicken powder, 1/4 tsp salt, and brown sugar.

    chicken powder
    salt
    brown sugar
    🥄measuring spoons
    🥄wooden spoon

  14. Step 14/16

    Simmer the sauce for 4 to 6 minutes until it thickens to your preferred consistency.

    evaporated milk
    🥄wooden spoon

  15. Step 15/16

    Add the crispy fried chicken to the thickened buttermilk sauce.

    boneless chicken leg
    🥄tongs
    🥄wooden spoon

  16. Step 16/16

    Toss for 1 minute until every chicken piece is coated, then serve immediately with steamed rice.

    boneless chicken leg
    🥄wooden spoon

Composition

Ingredients

Types

Spices, Seasoning, Grains, Dairy, Vegetables, Herbs, Sweeteners

Ingredients

Chicken chop, Black pepper, Salt, Paprika powder, Garlic powder, Plain flour, Cornstarch, Chicken powder, Butter, Garlic, Curry leaves, Bird's eye chili, Evaporated milk, Brown sugar

Allergens

Corn, Milk

Dietetics

Dietary regimen

High protein

Calories

620 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 29g, Fat: 39g, Fiber: 2g, Sugar: 14g

Nutritional Information

Minerals

Calcium: 260mg, Iron: 2.1mg, Potassium: 510mg, Sodium: 920mg

Vitamins

Vitamin A: 190µg, Vitamin B6: 0.7mg, Vitamin C: 8mg, Vitamin D: 1.7µg

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, measuring spoons, tongs, slotted spoon, colander, wooden spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family meal

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian, Southeast Asian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Crispy, Crunchy, Creamy, Thick, Tender

Flavors

Buttery, Creamy, Savory, Garlicky, Spicy, Sweet, Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out for more than 2 hours), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating,Reheat until piping hot), freezer : 2 months (Store in a freezer-safe airtight container,Thaw overnight in the refrigerator,Expect reduced crispiness after reheating)