Recipe

Ingredients

Marinade

• 600ml/1 pint buttermilk.
• 6 tbsp coriander, chopped.
• 6 garlic cloves, finely chopped.
• 2 shallots, finely chopped.
• ½ tsp dried chilli flakes.
• 1 tbsp salt.
• 4 x 175g chicken breasts, skinless.

Coating

• 6 tbsps of plain flour.
• ½ tsp celery salt.
• ½ tsp cayenne pepper.
• ½ tsp ground black pepper.
• ½ tsp paprika.
• 200ml vegetable oil.l

Method

1. Combine all the ingredients for the marinade and coat the chicken in a shallow dish. Cover and leave to marinate overnight in the fridge.
2. Combine all the ingredients for the coating. Remove the chicken from the marinade and dip into the spiced flour. 
3. Coat thoroughly and return to the fridge for a further 45 minutes.
4. Preheat the oven to 200C/400F/Gas 6.
5. Heat the vegetable oil to in a deep heavy-bottomed saucepan, until a breadcrumb sizzles and browns when dropped in it. Add the chicken and fry until golden all over.
6. Remove chicken and place on a baking sheet.
7. Transfer to the oven and cook for 15-20 minutes until cooked through.