Malaysian Buttermilk Chicken

Name: Malaysian Buttermilk Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Foster Farms 100% All Natural Boneless Skinless Chicken Breast Fillets with Rib Meat; Crunch Easter Flatback Egg; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Manischewitz Broth, Vegetable; Clabber Girl Gluten Free Non GMO Corn Starch; Land O Lakes Butter, with Olive Oil & Sea Salt; Elephant Garlic; Best Available Herbs Curry Leaves; Sriraja Panich Red Chili Sauce Medium Hot - 20 Fz; O Organics Milk, Low Fat, Organic; Nestle Table Cream; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Manischewitz Broth, Vegetable; Sargento Block Cheese Fiesta Pepper Jack Natural Cheese

Serves 4

15 mins prep

20 mins cook

35 mins total

Inspired by Gold Chili restaurant in Malaysia, this recipe features fried chicken with a rich buttermilk sauce that's not overwhelming. Perfect for a lunch idea if you're tired of meat dishes.

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0 servings

ozchicken thigh fillets

egg

tspsalt

tsppepper

tspvegetable broth

tbspcornstarch

tbspbutter

garlic

curry leaves

red chili

fl ozmilk

fl ozcream

tspsalt

tsppepper

tspvegetable broth

ozcheese

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1: Mix all ingredients from the first group in a bowl, and let it sit for 15 minutes.

2: Heat oil for frying, then fry the marinated chicken until cooked and brown.

3: Remove and set aside.

4: Melt butter, then sauté garlic, red chili, and curry leaves until browned.

5: Add milk and cream, and stir well.

6: Add salt, mushroom broth, pepper, and cheese. Bring to a boil.

7: Add the chicken, and stir until everything is well mixed and the sauce coats all the chicken.

8: Serve.

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Malaysian Buttermilk Chicken

Serves 4

15 mins prep

20 mins cook

35 mins total

What you need

How to make