This didn't come out exactly perfect, but I will definitely be making it again, if only to play around with it a bit until I do get it perfect. The chicken is being coated with panko breadcrumbs as opposed to ye olde regular variety, which is supposed to give a lighter, crispier coating. However, my chicken pieces became schnitzelised (technical term) and didn't really match the golden coating shown in the picture. I think this comes down to two reasons: the first, that some of my chicken tenderloins were maybe a little thicker than they should have been. This means that they'll take longer to cook, so the breadcrumbs will go brown. I also think that I may have let my oil get a little too hot throughout the cooking process. Towards the end of the chicken batch, I started adding more olive oil to the pan and on the chicken itself; these pieces stayed a really appealing yellowy-golden colour.
You'll make the batter with these three ingredients: buttermilk, garlic and lemon rind. The recipe calls for crushed garlic, but I find that minced works just as well. I made a double batch of this recipe, so I only needed a cup of buttermilk -- much less than this carton. We don't often use buttermilk, so I might come up with a recipe to use the rest of this up.
I don't know much sweet potato this was, but it could have been about 1.5kg. I knew we'd need a lot for my family, so I used everything in the fridge. You want to peel this and chop it into chunks, because you'll mash it. They don't have to be massive chunks either -- the smaller they are, the quicker they'll cook in the pot. That being said, you don't really want them to be so small that they're practically finely chopped. That's just weird and takes up too much time.
|The hell happened here?!|
|Somehow I forgot I'd put water in the pot moments after filling it up.|
|Before I go at the potato with my mashy thing.|
|After I went through it with my mashy thing.|
|Your panko coating.|
|Our Hokey Pokey'd chicken.|
|Scary, scary frypan.|
|This batch fried up nicely!|
|Dinner is served!|
This recipe came from the April 2013 edition of Australian Good Taste magazine. You can read the original online here, but of course I've included it below!
Buttermilk Chicken with Sweet Potato MashServes 4.
- 125ml (1/2 cup) buttermilk
- 1 tsp finely grated lemon rind
- 1 garlic clove, crushed
- 8 (about 500g) chicken tenderloins
- 700g sweet potato, peeled, coarsely chopped
- 60g (1 cup) panko breadcrumbs
- 2 tbs chopped fresh continental parsley
- 1 tbs olive oil
- Steamed green vegetable, to serve
- Combine buttermilk, lemon rind and garlic in a glass or ceramic dish. Add chicken and stir to coat. Cover and place in the fridge for 1 hour to develop the flavours.
- Meanwhile, cook the sweet potato in a large saucepan of boiling water until tender. Drain. Return to the pan. Mash until smooth. Cover to keep warm.
- Combine breadcrumbs and parsley on a plate. Drain chicken pieces, one at a time, from marinade. Press into breadcrumbs mixture to evenly coat. Transfer to a lined baking tray.
- Heat the oil in a large non-stick frying pan over medium-high heat. Cook the chicken, in 2 batches, for 2 minutes each side or until golden and cooked through. Serve with the mash and vegetables.