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Buttermilk chicken with parmesan cauliflower mash

  • 6:00 Prep
  • 0:20 Cook
  • 4 Servings


  • 125ml (1/2 cup) buttermilk, plus 2 tablespoons extra
  • 1 teaspoon sweet paprika
  • Pinch of cayenne pepper
  • 1 garlic clove, crushed
  • 500g chicken tenderloins (about 8 large)
  • 70g (2/3 cup) quinoa flakes
  • 2 teaspoons 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


  • 1
    Combine buttermilk, paprika, cayenne pepper and garlic in a shallow glass or ceramic dish. Add chicken and toss to coat. Cover and place in the fridge for at least 2 hours or overnight to marinate.
  • 2
    Combine quinoa, lemon rind and half the parmesan on a plate. Remove chicken from marinade. Allow excess to drip off. Dip in quinoa mixture, pressing to coat. Transfer to a plate lined with baking paper.
  • 3
    Heat a large frying pan over medium-high heat. Spray chicken lightly on both sides with olive oil. Cook, in batches, for 3-4 minutes each side or until golden and cooked through.
  • 4
    Meanwhile, cook the potato and cauliflower in a large saucepan of boiling water for 12 minutes or until tender. Drain. Return to saucepan. Using a potato masher, mash until smooth. Stir in extra buttermilk and remaining parmesan. Season.
  • 5
    Serve chicken on cauliflower mash with steamed green beans and roast tomatoes.

Source: taste.com.au


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