Buttermilk marinated chicken fillets, with light herbs, ginger, garlic and spices, beautifully breaded in Panko Breadcrumbs sprinkled with tarragon and oregano. These beautiful, golden, crispy, crunchy deep-fried chicken fillets are the best!
Full recipe below and #YouTube video below :)
Ingredients:
1 x pack Chicken Mini Breast Fillets
300 - 500ml Buttermilk
3 tsp Chinese 5 Spice
2 tsp Pureed Ginger
2 tsp Pureed Garlic
Rock Salt & Pepper
Plain Flour
Eggs
Panko Breadcrumbs
Dried Tarragon
Dried Oregano
Garlic Powder
Spring Onion
Fresh Red Chilli
Method:
Take your chicken mini breast fillets, cut these down the middle to take them a little smaller, and remove any fat / sinuet, pop them into a late bowl, and cover with 300-500ml of buttermilk. Add to this, 3tsp of Chinese 5 spice, 2tsp of pureed ginger and 2tsp pureed garlic, a pinch of tarragon, and a good amount of rock salt and black pepper. Stir this up and leave to marinate in the fridge for at least 4 hours, but you can leave overnight if you want to.
Once the chicken has finished marinating, take it out of the fridge, and prepare your breading station. Set out a plate of plain flour, a plate of panko breadcrumbs and a bowl with 2 cracked, whisked eggs in. To the plain flour and panko add, rock salt, black pepper, tarragon, garlic powder and dried oregano, mix these up well, and bread the chicken, take it from the buttermilk to the flour, to the egg and then to the panko setting aside until you have finished breading all the mini breast fillets.
To fry, heat sunflower oil to 175C and cook for 5 min, turning over once, during cooking. The Chicken Lekka Lekka's are ready when they float to the top of the oil. Once drained, pop into an oven at 180C for 2-3 mins.
To Serve:
Sprinkle with rock salt, chuck over some thinly sliced spring onion and fresh red chilli, and serve with a dip of your choice! They work well with Thai Sweet Chilli Sauce :)