My challenge was to try something different so after seeing it on TV I decided to try a recipe for Spicy Buttermilk Chicken. I do not usually like highly spiced food but I saw this low carb recipe by Tom Kerridge and thought it looked good so I bought the ingredients and followed the instructions.
Firstly, I had to marinade the chicken overnight in buttermilk and various spices. The following day I took the chicken out of the fridge and thought, “This looks nothing like Tom’s version”, which looked pale and creamy unlike mine – beige. However, I carried on with the process and coated the chicken with flour and yet more spices before spraying with oil and baking in the oven for 30 minutes.
To save on washing up I used two disposable foil trays rather than Tom’s suggested baking sheet with baking parchment. This was a mistake, as the coating stuck to the trays somewhat when I turned the chicken pieces.
When cooked, yet again I thought, “Tom’s chicken did not really look like this,” but this was going to be our Sunday lunch and I wasn’t backing out now!
Verdicts on Tom Kerridge’s Southern Fried-Style Buttermilk Chicken:
Son, Alex: “Whoa! This is spicy but really nice.”
Husband, Mark: “You don’t usually make things this spicy, do you? I would have it again, though.”
Me: “I like it but it doesn’t look like Tom Kerridge’s version.”
All in all, the recipe was easy to make and I enjoyed doing it. I think I might tone-down the spices slightly next time and use a baking tray with parchment, as stated in the instructions, but trying this recipe has encouraged me to be more adventurous with spices in recipes.