Spicy Kefir Curd Marinated Chicken

Buttermilk marinated chicken seems to be getting more and more popular, and after having tasted it I can see why. The butter milk is only slightly acidic so it can tenderise without making the meat tough like would be with vinegar and the enzymes it contains, break down the protein a little which makes the chicken really tender. The first time I tried it I was doubtful, but it was so good.

Having recently got into making kafir milk at home, as a fermented product it is excellent for probiotic health. I generally make morning smoothies, but I wanted to see if it had the same effect as buttermilk in a marinade. It is also slightly acidic and after sieving was really creamy. 

I tried it and it worked. Tender perfect chicken!! 

(although you can use buttermilk for this recipe if you like).

Ingredients:  (Serves 2) 

Marinade:

3/4 cup of sieved kefir milk curds

1 tsp onion powder

1 tsp garlic powder

1/2 tsp paprika

Chicken:

2 skinless chicken breasts (cut horizontally so you have 4 thinner breasts)

1 tbsp plain flour

1 tbsp onion powder

1 tbsp garlic powder

1 tsp paprika

1/2 tsp salt

1/2 tsp ground black pepper

2 tbsp oil (I used olive oil)

Method:

An hour or so before cooking, mix the marinade ingredients and coat the chicken fillets in a zip lock bag or in a covered bowl. Pop it into the fridge.

To cook, simply take the chicken fillets out of the marinade, shake off the excess marinade and dip into the flour mix, coating well. Heat the oil in a large frying pan and cook on a high heat for approx. 4 minutes each side or until cooked through, checking the heat to ensure the flour doesn't burn. You want a lovely dark golden colour.

Served here with still warm baby potatoes tossed in olive oil, Dijon mustard and lemon juice  and roasted broccoli. Lovely.