Coworth Park's buttermilk chicken with herb crème fraiche

Luxury London

20 April 2020

“One of my guilty pleasures is fried chicken and this recipe is my way of making it at home. It is so simple todo and the family love it" – Adam Smith, executive chef at Coworth Park, Ascot

20 April 2020 | Luxury London

Serves 2


2 chicken breast 
250g butter milk 
2 cloves garlic 
40g peeled ginger 
1tsp milk curry powder 
1/2 tsp coriander seeds 
1/2 tsp fennel seeds 
1 lime 
1tsp salt 
Flour for dusting 
Oil for frying 
Herb creme fraiche 

250g creme fraiche 
25g dill
25g chervil 
25g chives 
25g coriander 
12g white wine vinegar 
salt to taste 


Cut the chicken breast into bite-size pieces.

Toast all of the spices in a dry pan, then grind to a powder.

Mix the spice powder with the salt and the buttermilk and then finely grate the peeled ginger and
garlic cloves into it.

Grate the zest and squeeze the juice of the lime and add to the buttermilk marinade.

Pour the buttermilk marinade over the chicken, rub it all over  and leave in the fridge for minimum 6 hours 

While the chicken is in the fridge make the dip to serve it with:

Pick all the herbs ensuring there are no stalks and place into a food processor and pulse 3 times.

Add the crème fraiche and the vinegar into the food processor and blitz until smooth and green in colour.

Pass the crème fraiche, season to taste and leave in the fridge for service.

Heat a pan of cooking oil around 5cm deep to 175 °C.

Take the chicken from the marinade and roll directly in the flour.

Slowly place into the oil and cook until deep brown, turning regularly until evenly crispy. Repeat
this with all of the chicken.

To serve, place the dip into a suitable dish and serve alongside the buttermilk chicken and enjoy.