Ingredients for the marinade:
1 x chicken pack, cleaned and chopped up into smaller pieces.
250ml x Amasi/buttermilk.
salt to taste.
freshly ground pepper.
Mix the amasi, salt and pepper together, till well combined.
Stab the chicken pieces with a sharp knife and place into the marinade.
Mix well, cover and place in the fridge to marinade over night.
Remove the chicken from the fridge and set aside.
In a bowl mix cake flour, some more salt and some freshly ground pepper.
Take the chicken out of the batter and dip it in the flour mixture, ensuring that the chicken is well coated.
Deep fry in oil over a medium heat till it starts to turn a light brown, remove from heat and place on a baking tray.
Bake in a pre-heated oven at 180 degrees for 20 – 30 minutes or until the chicken is nice and golden brown.
Enjoy while still hot.
You don’t have to stab the meat, but I saw an episode where Anjun the Indian chef was doing it and she says that it allows the marinade to seep into the meat, so who am I to argue and boy oh boy does it work, the chicken taster softer and more juicer.
The other night I was watching Barefoot Contessa when I saw her making this recipe. I just knew I had to try it out.
It looked absolutely delicious and it tasted finger licking good.
Prepared, tried and tested by: Bobby Swanson
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