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| Photo: Buttermilk chicken with sweet potato mash Photography by Jeremy Simons |
Coat marinated chicken in crisp herb crumbs and serve with golden mash and greens.
To Prep 0:20
To Cook 0:25
INGREDIENTS 9
DIFFICULTY EASY
SERVINGS 4
Ingredients
125ml (1/2 cup) buttermilk
1 tsp finely grated lemon rind
1 garlic clove, crushed
8 (about 500g) chicken tenderloins
700g sweet potato, peeled, coarsely chopped
60g (1 cup) panko breadcrumbs
2 tbs chopped fresh continental parsley
1 tbs olive oil
Steamed green vegetables, to serve
Method
Step 1
Combine buttermilk, lemon rind and garlic in a glass or ceramic dish. Add chicken and stir to coat. Cover and place in the fridge for 1 hour to develop the flavours.
Step 2
Meanwhile, cook the sweet potato in a large saucepan of boiling water until tender. Drain. Return to the pan. Mash until smooth. Cover to keep warm.
Step 3
Combine breadcrumbs and parsley on a plate. Drain chicken pieces, 1 at a time, from marinade. Press into breadcrumb mixture to evenly coat. Transfer to a lined baking tray.
Step 4
Heat the oil in a large non-stick frying pan over medium-high heat. Cook the chicken, in 2 batches, for 2 minutes each side or until golden and cooked through. Serve with the mash and vegetables.
Notes
Swap it: For a different flavour, swap the parsley for 1 chopped fresh oregano and 2 tsp grated lemon rind.
Why sweet potato?
Top source of several of the health-protecting carotenoids, including beta-carotene
Good source of vitamin C and dietary fibre
Nutrition
Energy 1695kJ
Fat saturated 2.00g
Fat Total 9.00g
Carbohydrate sugars -
Carbohydrate Total 36.00g
Dietary Fibre 7.00g
Protein 39.00g
Cholesterol -
Sodium -
Australian Good Taste - April 2013 , Page 55
Recipe by Chrissy Free
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