½ kg chicken fillet - slice thin or butterfly
¼ cup buttermilk
1 teaspoon garlic
½ teaspoon ground green chilli
½ teaspoon white pepper
½ teaspoon black pepper
1 teaspoon mixed herb
1 tablespoon BBQ / portueguese spice
3 tablespoon lemon juice
Salt to taste
¼ cup cake flour
1 tablespoon hinds southern coating
Mix all the ingredients together , add chicken , make sure al, the fillets are dunked in properly and marinade for atleast 2 hours .
Mix the flour and southern coating together add salt if necessary.
Keep bread crumbs ready in a plate .
Keep a oven tray or Pyrex ready .
Take 1 piece fillet at the time dip in flour mix , then dip back in the buttermilk dish to make the chicken sticky again now dip in the bread crumbs and place in a oil / butter greased tray . Repeat the process until all the fillets are coated . Cover the tray with foil and bake at 180degrees . Let it bake for 10minutes and turn the fillets around .
This will be done in 20 to 25 minutes .
Serve with chips . Mushroom sauce , cheese sauce , coleslaw , mash and bake beans .
INFO & TIPS
You can crumb chicken and place in fridge / freezer and remove when ready to use