A recipe that combines both low-fat buttermilk, fruit and veg (including the wonder that is kale). And it is fairly simple to make and utterly delicious!
I looked in the fridge and the pantry the other day, while searching for dinner inspiration, and saw that I had some chicken that needed to go, half a tub of buttermilk left over from the apple buttermilk pancakes, half a bag of kale that was going to go off soon and a tin of peach halves whose expiration date was fast approaching. How to use them all up???
Well, chicken dipped first in buttermilk and then in breadcrumbs before frying is a long-standing favourite. Two ingredients taken care of! Earlier this summer I discovered a grilled peach salsa and have fallen in love with it (and coincidentally would use up not just the peaches, but also a lonesome red onion and a pack of cherry tomatoes). Tick, tick, tick! But what to do with the kale… Well, I was reading the Eat Local Grown website and came across their article on 50-plus kale recipes. Parmesan kale chips sounded good. Woohoo! Dinner was sorted!
I will break this down into three steps: 1. Chicken, 2. Salsa, 3. Kale Chips.
1. Buttermilk Fried Chicken
Ingredients: (for 4 people)
- 4 chicken escalopes (either fresh or defrosted, whatever you have to hand)
- Fresh breadcrumbs (or flour if you don’t have any breadcrumbs)
- Salt and freshly ground black pepper
- Vegetable oil (such as sunflower or rapeseed/canola)
1. Dip each escalope (which you can do yourself, by the way, if you have 2 chicken breasts; just slice each breast in half lengthways) first in the buttermilk and then in the seasoned breadcrumbs/flour (add the salt and pepper to the flour, as much or as little as you like). Reserve on a plate.
2. Heat a couple of tablespoons of oil in a large frying pan. Add the chicken and fry on both sides until done (check for doneness by pricking the thickest part of an escalope and if the juices run clear it is done. Or just slice one of the escalopes open and see if it is all white – this is what I usually end up doing). The chicken should be golden brown on the outside and juicy white on the inside.
2. Grilled Peach Salsa
- 1 tablespoon vegetable oil, plus more for grilling
- 3 peaches, halved and pitted (tinned peaches work just as well; drain all the juice and give them a quick rince in cold water before grilling)
- 3 garlic cloves, minced
- 2 Thai chiles (or 1 serrano), seeded and minced (if you are serving this to kids, I recommend giving the chile a miss…)
- 2 plum tomatoes, coarsely chopped (I used a punnet of cherry tomatoes, which worked fine)
- 2 tablespoons lime juice
- Coarse salt
- 1/2 cup finely shredded fresh basil
1. While the chicken is frying on one hob, turn on the other and heat your grill pan or another heavy-bottomed frying pan to medium-high. Clean and lightly oil hot grill. Toss peaches with oil and grill, turning occasionally, until charred and softened, about 6 minutes.
2. Transfer to a cutting board. Let cool, then cut into 1/2-inch dice. Combine peaches, garlic, chiles (if using), tomatoes, lime juice, and 1 1/2 teaspoons salt. Let stand 15 minutes, then stir in basil.
3. Parmesan kale chips
- Large bunch fresh kale
- Grated parmesan
1. Heat the oven to 300°F. Pull the kale leaves from the stem; discard the stem. Tear the leaves into 3-inch pieces (8 to 10 cups total) and place on a rimmed baking sheet. Toss with the oil and rub to evenly coat each leaf. Arrange in a single layer and bake until crisp, 20 to 25 minutes. Let cool, then sprinkle with salt and Parmesan to taste before serving. If you don’t have a baking sheet large enough, you can do this in two or more batches (just keep the first batch warm while the second cooks).
When all the various parts of this meal are ready, arrange the chicken on a bed of kale chips and cover with the peach salsa.