Buttermilk Crumbed Chicken

Directions

1. Cut your chicken fillet in half length ways. Sprinkle some of the spice mix over the fillets. Repeat the procedure for the deboned chicken thighs with the rest of the spice mix.
2. Coat your chicken with flour.
3. Crush the crisps into fine dust (we used appr 60g of each flavour). Mix the breadcrumbs (approx 250g) into the crisp mix and add a teaspoon of black pepper. Add your Parmesan into this mixture. Pour this mixture into a shallow rectangular dish and set aside.
4. Add all your buttermilk into a jug or mixing bowl, add the eggs and mix thoroughly. Add a quarter of the milk while mixing. Pour this mixture into a suitably shallow rectangular dish.
5. Proceed to dip your chicken in the buttermilk batter (allowing for excess batter to drip off) and then into the crumb mixture, making sure the whole piece of meat is covered with crumbs.
6. Set the chicken aside in a fridge whilst you warm up your oven to 200◦C (approx. 20 minutes)
7. After 30 minutes, place your chicken on a rack on a baking tray into the oven. Check periodically until the crumbs are turning golden brown. This could take 30 minutes to an hour depending on your oven.
8. When the chicken is done, rest for 5 minutes and then serve with your favorite sides