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Juicy Buttermilk Chicken

Serves 4


  • 750g skinless chicken breast fillets
  • 600ml Australian buttermilk
  • pinch chilli flakes, optional
  • grated rind of 1 lemon
  • 2 teaspoons chopped fresh rosemary
  • 2 cups fresh breadcrumbs
  • 1/2 cup grated Australian parmesan cheese
  • 1 teaspoon paprika
  • salt and freshly ground black pepper, to taste
  • oil, for shallow frying
  • sauteed vegetables or crisp green salad, for serving
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  1. 1. Cut chicken fillets into 5cm chunks.  Place in a bowl and cover with buttermilk, chilli flakes, lemon rind and rosemary. Toss to combine and marinate in the fridge overnight.
  2. 2. Place breadcrumbs in a shallow bowl. Stir through parmesan cheese,paprika and season to taste.
  3. 3. Heat oil in a large frypan. Remove chicken from marinade and dip into breadcrumb mixture. Cook chicken for 3 minutes each side or until golden and cooked through. Serve hot or cold with sauteed vegetables or a crisp green salad.


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