The Cajun chicken in crispy buttermilk breading has been one of our favourite family recipes for years. For vegetarian diners, smoked tofu can simply be cut into wider strips and deep-fried like the chicken. Simply inimitably good with salad.
For the Cajun spice:
1 tablespoon sea salt
1 tablespoon sweet paprika
1 tablespoon garlic powder
2 teaspoons black pepper
2 teaspoons onion powder
1 teaspoon cumin, ground
1 teaspoon cayenne pepper
1 teaspoon oregano, dried
1 teaspoon thyme, dried
1 teaspoon basil, dried
For the marinade:
1 kilogram of chicken or smoked tofu
2 teaspoons cayenne pepper
3 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons Cajun spice
2 teaspoons oregano
2 teaspoons sea salt
1 teaspoon pepper
500 millilitres buttermilk
For the flour mixture:
250 grams spelt flour, type 630
2-3 teaspoons sweet paprika
1-2 teaspoons cayenne pepper
1-2 teaspoons garlic powder
1-2 teaspoons sea salt
For deep-frying:
500-750 grams clarified butter
1. Cut two chicken breasts or the tofu into wide strips and place in a bowl.
2. Sprinkle with the spices and the Cajun mixture.
3. Leave to marinate.
4. Mix the flour and spices in a second bowl.
5. Pour the buttermilk over the marinated chicken or tofu.
6. In the meantime, melt the clarified butter in a large pan and heat up.
7. Turn the buttermilk chicken or tofu in the flour and carefully slide into the hot fat.
8. Fry for a few minutes, turning until the breading has a golden yellow to light brown colour.
9. Remove the chicken or tofu pieces with a slotted spoon and drain.
10. Serve the deep-fried, crispy chicken or tofu with a crunchy mixed salad.
Instagram
Facebook