POMPOM BUTTERMILK FRIED CAULIFLOWER CHICKEN
800gm Free range Chicken breast cut length ways into schnitzel
Vegetable Oil for deep frying
1 Teaspoon Sea salt
1/2 Teaspoon Cracked black pepper
300gm Pompom Paddock Cauliflower Flour Mix
1 Teaspoon Oregano leaves dry
2 Teaspoon Coriander seeds ground
2 Teaspoon Cumin ground
1 Teaspoon Fennel seeds ground
1 Tablespoon Paprika smoked
Place the chicken schnitzel into the buttermilk, toss to coat then cover and refrigerate for at least 30 minutes or even better over night, but no longer or the chicken can break down too much.
Mix the PomPom Paddock Cauliflower Flour Mix with the salt, pepper, oregano, coriander, cumin, fennel and paprika in a large tray.
In a large pot add vegetable oil until the pot is two-thirds full.
Place on a medium heat until it gets to 180°C . If you don't have a deep-frying thermometer take a small amount of the flour mix into the hot oil. If it floats to the top quickly then it's ready to cook.
Drain off some of the excess buttermilk from the chicken and then press into the flour mix and coat it in the flour.
Cook the chicken in batches for 4 to 6 minutes or until golden brown, lower the heat if it is browning to fast.
Drain on paper towel and keep warm in the oven preheated to 160°C.
At PomPom Paddock we unleash your culinary
creativity through simple and super nutritious, plantbased products.
We’re so excited to launch our signature cauliflower
flour – a bespoke blend of gluten and wheat free
produce, freshly picked and perfected to create the
ultimate wholesome, cup for cup flour replacement.
Share the love with your family and friends to
experience guilt-free giddy gratification from your
cupcakes, muffins, pizzas and other delights and use
as an extra serve of vegetables in your children’s
sweet & savoury creations,
They’ll thank you for it … one day!
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