Recipe: Crispy Buttermilk Chicken, with Tomato and Chive Bulgur Wheat

This recipe is great for those who are allergic to egg, as normally one would put the chicken in flour, egg, then breadcrumbs. Using buttermilk is a great way of keeping chicken moist and flavourful, whilst still creating a nice golden crispy crust on top! Kentucky Fried Chicken eat your heart out, ha-ha!! The bulgur is a very pleasant, tasty and healthy accompaniment to the chicken too. I have garnished my plate with a handful of pea shoots (because I love them!) but feel free to serve this meal with your favourite salad/ green veg. 

Crispy Buttermilk Chicken, with Tomato and Chive Bulgur wheat (serves 4)

The Chicken

4 chicken breasts

120g plain flour

140ml buttermilk

1 tsp Worcestershire sauce

½ tsp celery salt

150g dry breadcrumbs

¼ tsp garlic powder

Salt and cracked black pepper

The Bulgur wheat

300g bulgur wheat

900ml beef stock

1 tsp tomato paste

4 large ripe tomatoes, diced

Large handful fresh chives, diced

Splash red wine vinegar

Salt and pepper to taste

Salad garnish (optional)

1. Preheat the oven to 180C. Get three deep plates. Put plain flour on one plate, put the buttermilk, Worcestershire sauce and celery salt (mixed) on one plate, and the breadcrumbs with garlic powder and seasoning on the other.

2. Coat the chicken breasts first in the flour, then in the buttermilk, and then into the breadcrumbs. Place onto an ovenproof tray, and repeat for the other chicken breasts. Place tray in the oven for 30 minutes.

3. Meanwhile, cook the bulgur wheat in the beef stock until the wheat is cooked, and all the stock has been absorbed (add more water during the cooking process if necessary). Put into a mixing bowl, and mix with the tomato paste, tomatoes, chives, vinegar and seasoning.

4. Remove the chicken from the oven, and serve with the bulgur wheat, and a green salad on the side if desired.