Buttermilk Chicken | Home Cooked: Malaysia

Crispy, sweet, spicy and creamy, this chicken dish by Ili Sulaiman is a bowl of flavors!

 

Transcription

Buttermilk chicken is something really special. I used to eat so much of this when I was in college, and I'm going to show you how simple it is to make. Here I have two chicken breasts, which I've chopped up about the same size. Season with some salt, white pepper, a tablespoon of vinegar. The vinegar helps tenderize the meat in this marinade. Let that sit for awhile.

 

 

Put in a quarter cup of rice flour, and a quarter cup of corn flour. Leaked that up, crack and egg, mix that all together. Now put in your chicken pieces into the flour. You don't want to overcrowd it, because you don't want your mixture to become dough. The first batch goes in, just flip them over, and once they start browning, Ready to be picked up
.

 

The chicken is nice and golden brown now, I'm going to move on to the buttermilk sauce. About a tablespoon of butter. Yummy. Some garlic, some curry leaves, some chopped up chilies for a bit of spice. Let that dry away for a few more minutes. About a cup of evaporated milk. Add in about a couple of tablespoons of condensed milk. So once that starts bubbling away, add in a pinch of salt, white pepper. Turn down the fire, and you add in your chicken. Give that ... Toss around. It really brings me back to my college days. I just cannot wait to dig in. Get a big bowl, in goes the chicken and that gravy, and there you have it. My College in a bowl.