Thursday, 14 January 2016

Spicy Lemon Buttermilk Chicken Strips



These chicken fingers with  their zesty flavour 
combination of tangy buttermilk and lemon marinade
 will definitely be a hit with the family!



Spicy Lemon Buttermilk Chicken Strips

3 skinless chicken breasts; cut into strips
1/3 cup all-purpose flour
Vegetable oil

For the marinade:
1/3 cup buttermilk
Juice and zest of ½ lemon
1 tsp chopped fresh thyme
1/2 tsp cayenne pepper
1 tsp honey
Salt and black pepper

Place all the marinade ingredients in a freezer bag. 
Combine the chicken strips with the marinade 
and place in fridge for at least 4 hours or overnight.

Heat vegetable oil in a large skillet over medium heat.

Dredge chicken strips through the flour mixture.

When the oil is sufficiently heated, begin cooking the strips a few at a time. 
Cook them for about a minute and a half or so on each side. 
When golden and crispy, remove them to a paper towel-lined plate.

Serve with your favorite dipping sauce.



It would be wonderful to think that the future 
is unknown and sort of surprising.
Alan Rickman

No comments:

Post a Comment