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Buttermilk chicken with parmesan cauliflower mash
Buttermilk chicken with parmesan cauliflower mash
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Prep Time:
360 minutes
Cook Time:
20 minutes
Total Time:
380 minutes
Upgrade classic buttermilk chicken with gluten-free quinoa flakes for a protein and fiber boost.
Ingredients:
  • 125ml (1/2 cup) buttermilk, plus 2 tbsp extra
  • 2.50 gm sweet paprika
  • Pinch of cayenne pepper
  • 1 garlic clove, crushed
  • 500g chicken tenderloins (about 8 large)
  • 70g (2/3 cup) quinoa flakes
  • 2 tsp finely grated lemon rind
  • 25g (1/3 cup) finely grated parmesan
  • 1 large potato, peeled, chopped
  • 450g cauliflower, trimmed, cut into florets
  • Steamed green beans, to serve
  • Roasted cherry truss tomatoes, to serve
Instructions:
  • In a shallow glass or ceramic dish, mix buttermilk, paprika, cayenne pepper, and garlic. Add chicken and ensure it's well coated. Cover and refrigerate for a minimum of 2 hours or overnight to marinate.
  • Mix together quinoa, lemon zest, and half of the Parmesan on a plate. Take the chicken out of the marinade, letting any extra marinade drip off. Coat the chicken in the quinoa mixture by dipping and pressing it. Place the coated chicken on a baking paper-lined plate.
  • Preheat a large frying pan over medium-high heat. Lightly spray both sides of the chicken with olive oil. Cook in batches for 3-4 minutes per side until golden brown and fully cooked.
  • Cook the potato and cauliflower in a large pot of boiling water until tender, about 12 minutes. Drain, then return to the pot. Mash with a potato masher until smooth. Stir in extra buttermilk and the rest of the parmesan. Season to taste.
  • Present the chicken on a bed of creamy cauliflower mash alongside steamed green beans and roasted tomatoes.

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