Buttermilk Chicken

This buttermilk chicken recipe is inspired by butter chicken from Jibril's restaurant but prepared without using salted eggs.. This recipe is divided into 2 stages. The first, preparation of buttermilk sauce and both crispy fried chicken nuggets.

The two will be combined to prepare a delicious chicken dish along with hot white rice. The sauce is thick and complete with a salty taste, sweet and spicy.

Ingredients

Butter Sauce
80g Butter
3 cloves garlic
1/2 of a yellow onion
3 Curry Leaf stalks
5 bird's eye chilies
1 slices of Cheese Singles
1 tin evaporated Milk
1 tablespoon of condensed milk

Crispy fried chicken
500g Chicken Breast
100g Corn Flour
80g Wheat Flour
1/2 Aji-Shio's teaspoon of White Pepper
100ml water
Salt

Method

1. Heat a little oil and sauté 1/2 yellow onion .
2. When the onion has started to wither, reduce the heat and add 80g of butter and melt slowly so that the butter does not burn.
3. Add the bird's eye chili, 4 cloves of garlic and curry leaves.
4. Then add a can of condensed milk and add 1 keping cheese singles. Cheese will help the butter dissolve with the milk and add more flavor to the sauce.
5. Add 1 tablespoons condensed milk to sweeten a little sauce, if you like it sweeter, you can add more condensed milk. Simmer until thick.
6. When it is thick, add enough salt to taste. Our buttermilk sauce is ready and can be set aside.. Now we prepare the chicken.
7. Now we prepare the coating for the chicken. There is 2 coating stage. First we need 50g of wheat flour and 50g of corn flour.
8. Put in a container and mix well. Use an egg beater if available.
9. Add 1/2 teaspoon of salt and mix.
10. Now coat each piece of chicken with the flour mixture.
11. For the second stage coating, we need 50g of corn flour, 30g of wheat flour and 1/2 teaspoons of salt. Mix well.
12. Gradually add 100ml of water so that it becomes a light batter. This is what will give a crispy and crispy coating.
13. Mix the chicken with the flour solution we prepared earlier and fry over medium heat.
14. Do not fry too much as the oil temperature will drop and the chicken will not cook properly and be less crispy.
15. When it is golden yellow, remove from the pan.
16. For garnish we fry a little curry leaves.
17. Buttermilk chicken is ready to go and should be served immediately after the chicken is fried.