Date posted: 12/07/2017

Buttermilk popcorn chicken skewers

  • Serves 10
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Farmstead Boneless Skinless Chicken Thigh (71438) 10 thighs
Buttermilk 200g
Everyday Favourites Plain Flour (42018) 200g
Everyday Favourites Medium Fresh Eggs (18933) 5 each
Breadcrumbs Japanese Panko (80982) 300g
Maldon Sea Salt (07650) 3g
Everyday Favourites Cracked Black Peppercorn (50396) 3g
Coriander 3g


  1. Cut the chicken thigh into 1 inch pieces and cover with the buttermilk allowing to marinade for one hour
  2. Place the flour, whisked egg and panko breadcrumbs in separate containers and season the flour with salt and pepper
  3. Chop the coriander and mix with the breadcrumbs
  4. Brush off the excess buttermilk from the chicken pieces and then pass through the flour, egg and breadcrumbs so that they are well coated
  5. Put the chicken pieces in to a hot deep fat fryer at 175˚C and cook for four minutes until golden brown and fully cooked with a core temperature of 75˚C or above
  6. Place six chicken pieces on a skewer and serve with some sriracha sauce (71879) and a side salad
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