Ingredients
Marinade Ingredients:
- ½ cup buttermilk
- ¼ tsp garlic powder
- ¼ - ½ tsp chilli powder (depending on how hot you want it!)
- 1 tsp paprika
- 400g chicken thigh, skinless and boneless
Crumb Ingredients:
- 1 cup flour
- ½ tsp salt
- 1 tsp paprika
- 1 tsp baking powder
- 1 tbsp buttermilk
- 1 Jar of Tomato Kasundi from Port Larder to serve
CRISPY BUTTERMILK CHICKEN BITES WITH TOMATO KASUNDI
Method
Marinate the Chicken:
- Cut the chicken thighs into bite-size pieces and place them in a bowl.
- Add all the marinade ingredients to the bowl and mix well.
- Cover the bowl and refrigerate for 3-4 hours.
Prepare for Frying:
- Heat a pot of oil on the stove or use a small deep fryer. Heat the oil to 175°C (350°F).
- Remove the marinated chicken from the fridge.
- In a separate bowl, mix together the crumb ingredients.
Cook Chicken:
- Take a few pieces of marinated chicken at a time and coat them well in the crumb mixture.
- Fry the crumbed chicken pieces in the hot oil until golden brown.
- Place the fried chicken on paper towels to absorb any excess oil.
- Check that the chicken is cooked through. If necessary, you can finish cooking it in a hot oven.
- Serve the chicken bites immediately with Port Larder Tomato Kasundi. Enjoy!
