Buttermilk Chicken by @chefamirgani

40 min

4 servings

🍗

2

Chicken chop

⚫

1.3 ml

Black pepper

🧂

2.5 ml

Salt

🌶️

2.5 ml

Paprika powder

🧄

2.5 ml

Garlic powder

🌾

4 tbsp

Plain flour

🌽

30 g

Corn flour

🍗

5 ml + 500 g

Chicken powder

🧈

28 g

Butter

🧄

6 g

Garlic

🍛

4 g

Curry leaves

🌶️

15 g

Bird's eye chili

🥛

400 ml

Evaporated milk

🍬

13 g

Brown sugar

  1. Cut
    • Boneless chicken leg

    Cut the boneless chicken leg into large bite-size cubes.

  2. Season
    • Boneless chicken leg
    • Black pepper

    Season the chicken with black pepper and salt.

  3. Add
    • Boneless chicken leg
    • Paprika

    Add paprika and garlic powder to the chicken.

  4. Mix
    • Boneless chicken leg

    Mix the seasoned chicken until evenly coated.

  5. Combine
    • Wheat flour

    Combine wheat flour and cornstarch in a clean bowl.

  6. Mix
    • Chicken powder
    • Plain flour
    • Black pepper

    Mix chicken powder into the flour mixture.

  7. Coat
    • Boneless chicken leg
    • Wheat flour
    • Black pepper

    Coat each chicken piece in the flour mixture.

  8. Heat
    • Cooking oil

    Heat cooking oil in the frying pan.

  9. Fry
    • Boneless chicken leg
    • Cooking oil

    Fry the coated chicken until crisp and golden.

  10. Set
    • Boneless chicken leg

    Remove the fried chicken and set it aside.

  11. Melt
    • Butter

    Melt butter in the frying pan.

  12. Add
    • Garlic

    Add garlic and fry until fragrant.

  13. Add
    • Curry leaves
    • Bird's eye chili

    Add curry leaves and sliced bird's eye chili.

  14. Pour
    • Evaporated milk

    Pour evaporated milk into the pan.

  15. Add
    • Chicken powder
    • Brown sugar

    Add chicken powder and brown sugar to the sauce.

  16. Season
    • Salt

    Season the sauce with salt and stir until dissolved.

  17. Simmer
    • Evaporated milk

    Simmer the sauce until it reaches a thick consistency.

  18. Return
    • Boneless chicken leg

    Return the fried chicken to the thickened sauce.

  19. Toss
    • Boneless chicken leg

    Toss the chicken until fully coated, then serve hot.

Buttermilk Chicken by @chefamirgani

40 min

4 servings

🍗

2

Chicken chop

⚫

1.3 ml

Black pepper

🧂

2.5 ml

Salt

🌶️

2.5 ml

Paprika powder

🧄

2.5 ml

Garlic powder

🌾

4 tbsp

Plain flour

🌽

30 g

Corn flour

🍗

5 ml + 500 g

Chicken powder

🧈

28 g

Butter

🧄

6 g

Garlic

🍛

4 g

Curry leaves

🌶️

15 g

Bird's eye chili

🥛

400 ml

Evaporated milk

🍬

13 g

Brown sugar

Preparation Steps

  1. Step 1/19

    Cut the boneless chicken leg into large bite-size cubes.

    🍗Boneless chicken leg
    🔪Chef's knife
    🪵Cutting board

  2. Step 2/19

    Season the chicken with black pepper and salt.

    🍗Boneless chicken leg
    ⚫Black pepper
    🧂Salt
    🥣Mixing bowl
    🥄Measuring spoon

  3. Step 3/19

    Add paprika and garlic powder to the chicken.

    🍗Boneless chicken leg
    🌶️Paprika
    🧄Garlic powder
    🥣Mixing bowl
    🥄Measuring spoon

  4. Step 4/19

    Mix the seasoned chicken until evenly coated.

    🍗Boneless chicken leg
    🥣Mixing bowl

  5. Step 5/19

    Combine wheat flour and cornstarch in a clean bowl.

    🌾Wheat flour
    🌽Cornstarch
    🥣Mixing bowl
    🥄Measuring spoon

  6. Step 6/19

    Mix chicken powder into the flour mixture.

    🍗Chicken powder
    🥣Mixing bowl
    🥄Measuring spoon

  7. Step 7/19

    Coat each chicken piece in the flour mixture.

    🍗Boneless chicken leg
    🌾Wheat flour
    🌽Cornstarch
    🍗Chicken powder
    🥣Mixing bowl

  8. Step 8/19

    Heat cooking oil in the frying pan.

    🫗Cooking oil
    🍳Frying pan

  9. Step 9/19

    Fry the coated chicken until crisp and golden.

    🍗Boneless chicken leg
    🫗Cooking oil
    🍳Frying pan
    🥄Slotted spoon

  10. Step 10/19

    Remove the fried chicken and set it aside.

    🍗Boneless chicken leg
    🥄Slotted spoon

  11. Step 11/19

    Melt butter in the frying pan.

    🧈Butter
    🍳Frying pan

  12. Step 12/19

    Add garlic and fry until fragrant.

    🧄Garlic
    🍳Frying pan
    🥄Spatula

  13. Step 13/19

    Add curry leaves and sliced bird's eye chili.

    🍛Curry leaves
    🌶️Bird's eye chili
    🍳Frying pan
    🥄Spatula

  14. Step 14/19

    Pour evaporated milk into the pan.

    🥛Evaporated milk
    🍳Frying pan

  15. Step 15/19

    Add chicken powder and brown sugar to the sauce.

    🍗Chicken powder
    🍬Brown sugar
    🍳Frying pan
    🥄Measuring spoon
    🥄Spatula

  16. Step 16/19

    Season the sauce with salt and stir until dissolved.

    🧂Salt
    🍳Frying pan
    🥄Measuring spoon
    🥄Spatula

  17. Step 17/19

    Simmer the sauce until it reaches a thick consistency.

    🥛Evaporated milk
    🍳Frying pan
    🥄Spatula

  18. Step 18/19

    Return the fried chicken to the thickened sauce.

    🍗Boneless chicken leg
    🍳Frying pan
    🥄Spatula

  19. Step 19/19

    Toss the chicken until fully coated, then serve hot.

    🍗Boneless chicken leg
    🍳Frying pan
    🥄Spatula

Composition

Ingredients

Types

Seasoning, Dairy, Vegetables, Herbs, Sweeteners

Ingredients

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

Notes

Chicken chop (boneless, cut into cubes), Black pepper (for marinating), Salt (for marinating, for the gravy, to taste), Plain flour (for the frying batter), Corn flour (for the frying batter), Chicken powder (for the frying batter, for the gravy), Butter (for the gravy), Garlic (finely chopped), Bird's eye chili (sliced)

Allergens

Soy, Milk

Dietetics

Dietary regimen

High protein

Calories

760 kcal

Macro nutrients

Protein: 39g, Fat: 48g, Carbohydrates: 42g, Fiber: 2g, Sugar: 15g

Nutritional Information

Minerals

Sodium: 980mg, Calcium: 260mg, Iron: 2.5mg, Potassium: 510mg

Vitamins

Vitamin A: 210mcg, Vitamin B12: 1.2mcg, Vitamin C: 12mg, Vitamin D: 1.8mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

19 steps

Equipments

Utensils

Chef's knife, Cutting board, Mixing bowl, Measuring spoon, Frying pan, Slotted spoon, Spatula

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian, Southeast Asian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Crispy, Creamy, Thick, Tender

Flavors

Savory, Rich, Buttery, Spicy, Sweet, Garlicky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating), freezer : 2 months (Store in a freezer-safe airtight container,Thaw overnight in the fridge before reheating)