Prep time: 15 mins

Cooking time:  20 mins

Serving: 4 people


You will need

  • 1 litre of Liddell's Lactose-Free UHT Full Cream Milk 
  • 250ml Liddell's Lactose-Free UHT Lite Cream
  • Lemon (juice only)
  • 500g of chicken tenderloins & drumettes
  • 1 tbsp Spiral Foods Organic Dijon Mustard 
  • 2 tsp of salt 


  • 1 1/2 cup of gluten-free plain flour 
  • 1 tbsp Spiral Sunflower Oil 
  • 3 long red chillies (roughly chopped)
  • 2 cloves of garlic (peeled and chopped) 
  • 3 cm piece of ginger (grated)
  • 1 tbsp of Spiral Foods Brown Rice Vinegar 
  • 2 tbsp Spiral Tamari 

Step 1

To prepare buttermilk, combine milk, cream and lemon juice in a jug and whisk to combine. The milk will begin to thicken and coagulate. This will begin to happen instantly but you can leave on the bench for an hour or 2 to sour. 


Step 2

To prepare chicken, take 2 cups of buttermilk and whisk in mustard and half the salt. Add chicken and toss to combine. If you have the time, cover and refrigerate for a minimum of 1 hour but preferably overnight.


Step 3

Preheat a deep fryer to 200°C.  Combine flour, cayenne pepper and remaining salt in a bowl. Drain chicken from marinade, dip into flour mixture and in small batches, deep fry for 4-5 minutes or until golden and cooked through. Drain well on paper towel and season with pepper and salt. 


Step 4

For spicy red sauce, heat a small frying pan over a high heat. Add a dash of sunflower oil, chilli, ginger and garlic and sauté for 2-3 minutes. Transfer to a food processor, add capsicums, rice vinegar and tamari and pulse until combined but not smooth. You want a nice slightly chunky sauce.For salad, place all ingredients in a bowl and toss to combine. Serve buttermilk chicken with a tossed salad and spicy sauce on the side.