Buttermilk Chicken with Garlic Salted Chips & Ranchslaw

Buttermilk Chicken with Garlic Salted Chips & Ranchslaw

Ready in 45 minutes • Serves 2
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, March 1, 2020.
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Ingredients

Chicken

  • 1 pack chicken breasts, sliced 2cm
  • 1 cup buttermilk
  • 1 pack chicken spiced flour

Chips

  • 400g potatoes, cut into chips
  • 1/2 pack garlic salt

Slaw

  • 1/4 cabbage, shredded, 2 cups worth
  • 1 carrot, grated
  • 1/2 pack baby spinach
  • 1 1/2 Tbsp ranch sauce

To Serve

  • 2 Tbsp ranch sauce

Steps

  1. Preheat oven to 220°C. Prep chicken. Pat chicken dry and cut into 2cm strips. Add to a bowl along with buttermilk and set aside to marinate. This can be done the night before or before you start cooking. The longer you leave it, the more tender the chicken will become.
  2. Prep & cook chips. Toss chips on a lined oven tray with a drizzle of oil. Season and cook in oven for about 30 minutes, until golden. Once cooked, season with garlic salt to taste.
  3. Prep slaw. In a bowl, toss slaw ingredients together and season to taste.
  4. Cook chicken. Heat a good drizzle of oil in a fry-pan on medium heat. Add chicken spiced flour to a plate. Shaking off excess buttermilk, add chicken pieces, one at a time, to spiced flour and toss to coat. Cook chicken in batches for about 6 minutes, until golden. Turn to ensure even cooking and add more oil as needed. Rest on a cooling rack to keep chicken crisp.
  5. Serve chicken, chips and slaw with a dollop of ranch sauce.

Nutritional Information

Energy 2847 kj
680 kcal
Protein 47.3g
Carbohydrate 67.5g
Fat 23.3g