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    Crunchy buttermilk chicken

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    Crunchy buttermilk chicken

    • Preparation time: 20 minutes, plus marinating
    • Total time: 40 minutes, plus marinating 40 minutes

    Serves: 4


    4 skinless, boneless chicken breasts
    284ml buttermilk
    100g Cooks’ Ingredients breadcrumbs
    Zest of 1 lemon
    Pinch dried chilli flakes
    2 tbsp fresh oregano, chopped
    2 tbsp finely grated parmigiano reggiano
    Olive oil spray
    2 courgettes, thickly sliced
    2 tsp balsamic vinegar
    200g cherry tomatoes, on the vine


    1. Place the chicken breasts into a large shallow bowl. Pour over the buttermilk and leave to marinate for 2 hours or overnight if time allows.

    2. Preheat the grill to medium high. In a large shallow bowl, mix together the breadcrumbs, lemon zest, chilli flakes, 1 tbsp oregano and the parmigiano reggiano. Remove the chicken from the buttermilk, shake off the excess and then coat in the crumbs.

    3. Spray the chicken with a little olive oil and place on a baking tray. Grill for 15 minutes or until golden and cooked through, turning halfway through.

    4. Meanwhile, preheat the oven to 220ºC, gas mark 7. Place the courgettes in a shallow ovenproof dish, drizzle with balsamic vinegar and scatter with the remaining oregano. Spray with a little olive oil, then bake for 10 minutes. Top with the cherry tomatoes and bake for another 8-10 minutes or until the courgettes are just tender and the tomatoes have softened.

    5. Serve the chicken with the tomatoes and courgettes.

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