Who said you can’t make a balanced meal with fried food?
We’ve perfected the classic fried chicken recipe and paired it with a salad to balance out the meal.
If you’re into it, adding a bit of blue cheese to the yoghurt dressing is a game changer too. I (Augusta) go through phases where I love it, or think it tastes like feet. When I made this recipe it was in the foot category.
You can also reduce the carbohydrates by substituting regular flour with almond or coconut flour.
- 2 chicken breasts, cut into strips
- 250g buttermilk
- 1 tsp cayenne
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp garlic powder
- Salt and pepper
- ½ cup (65g) flour (we used buckwheat)
- 1 ½ cup (2 large handfuls) lambs lettuce or preferred salad leaves
- ½ avocado, thinly sliced
- 2 tbsp chives, thinly sliced
- ½ cup yoghurt
- 1 garlic clove, minced
- ½ lemon, juiced
- Add the buttermilk to a small mixing bowl and mix the raw chicken breast strips into the bowl making sure they’re fully covered.
- In another mixing bowl add the spices, flour and salt and pepper and mix until well combined.
- Pour out the flour/spice mixture onto a large plate.
- Allow the chicken to sit in the buttermilk while you prepare the salad ingredients.
- Portion the lettuce, avocado and cucumber out evenly onto 2 plates and set aside.
- Mix the yoghurt, garlic, lemon and 1 tbsp of the chives into a dressing and set aside.
- Using a fork, take a piece of buttermilk soaked chicken and carefully place it onto the flour mixture coating it on both sides. Place it on another plate and continue until all the chicken pieces are coated in the flour mixture.
- Heat a large nonstick frying pan with 1-2 tbsp of coconut oil (so you can shallow fry) over high heat. Add enough chicken pieces so that the pan isn’t too crowded. Fry on 1 side until golden (3-5mins) and then flip to the other side until golden. Turn the heat down and fry for a further 3-5mins turning 1-2 times, until the chicken is cooked through.
- Pop the fried chicken on top of the salad, dress with yoghurt dressing, and sprinkle with extra chives.
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