Preparation time
overnight
Cooking time
10 to 30 mins
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the buttermilk chicken burrito
- 8 chicken thighs, boneless, skin removed and cut into strips
- 250ml/9fl oz buttermilk
- 100g/3½oz plain flour
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp ground black pepper
- vegetable oil, for frying
For the tomato salsa
- 1 ripe beef tomato
- 2 dried ancho chilli, soaked in hot water for 10 minutes, seeds and stem removed, chopped
- 1 banana shallot, finely chopped
- 3 tbsp black beans
- red wine vinegar, to taste
- salt and freshly ground black pepper
For the guacamole
- 1 ripe avocado, peeled and chopped
- 1 tbsp chopped fresh coriander
- 2 limes, juice only
- salt and freshly ground black pepper
To serve
- 2 soft flour tortillas
- 1 Little Gem lettuce, shredded
- 2 tbsp soured cream
- 1-2 tsp jalapeño hot sauce
- 2 tbsp fresh coriander, chopped
- 30g/1oz mature cheddar, grated
- 1 red onion, cut into rings, lightly pickled
- 1 sweetcorn on the cob, griddled kernels removed
Method
-
Place the chicken and buttermilk in a large bowl, stir to coat, then cover with cling film and leave in the fridge to marinate overnight.
-
Mix the flour together with the paprika, garlic powder, cumin and black pepper in a bowl. Remove the chicken from its marinade and dredge each strip into the spiced flour mixture. Repeat for all the strips and set aside until ready to cook.
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For the tomato salsa, mix all the ingredients together in a small bowl and season with salt and pepper.
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For the guacamole, mix all the ingredients together in a small bowl and season with salt and pepper.
-
To cook the chicken, half-fill a deep, heavy-bottomed pan with vegetable oil and heat to 170C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the chicken strips until crisp and cooked throughout, around 8-10 minutes. When cooked, remove with a slotted spoon and transfer to a plate lined with kitchen paper to drain. [AWAITING INFO]
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To serve, layer up the flour tortillas with the fried chicken, tomato salsa, guacamole, and all the remaining ingredients. Roll up, cut in half and serve.
