Main Dishes

Amaranth Crusted Buttermilk Chicken with a Coriander-Sriracha Greek Yogurt Sauce

I wanted to make a lighter version of buttermilk fried chicken. I added amaranth to the coating. In case you have never heard of amaranth before, it is a seed similar to quinoa, just smaller and it also packs a lot of protein. I browned the chicken a bit in a pan with very little olive oil and then finished it cooking in the oven. I wanted to keep the lighter vibe going so I made a sauce with coriander, sriracha, lemon zest and Greek yogurt.

3
500gr of chicken breast, sliced into chicken finger size pieces

For the marinade:

400ml of buttermilk

Juice of ½ a lemon

Pinch of salt

Pinch of Pepper

¼ teaspoon of garlic powder

¼ teaspoon of onion powder

¼ teaspoon of paprika powder

1 teaspoon of dried thyme

For the crumbs:

½ cup of amaranth

½ cup of panko

¼ cup of cornmeal

¼ cup of breadcrumbs

¼ cup of grated parmesan

1 teaspoon of salt

Pepper

¼ teaspoon garlic powder

1 teaspoon of lemon pepper

For the sauce:

170gr of Greek yogurt

2 tablespoons of chopped coriander

Zest of 1 lemon

2 tablespoons of sriracha sauce

1 tablespoon of ginger syrup

Pinch of salt
The night before, slice the chicken into chicken fingers size pieces. Place all of the ingredients of the marinade in a bowl, mix it and add the chicken. Cover with plastic wrap and let the chicken soak in...
See the full directions on my site
Nutritions

Calories
3808

Sodium
2716mg
113% DV

Fat
177g
272% DV

Protein
432g
865% DV

Carbs
80g
27% DV

Fiber
25g
101% DV

We don’t love using my oven when the temperatures start going up, or even when it’s not! We are loving showing you all our Instant Pot and Air Fryer Recipes to make your life just a bit easier! Today I thought it would be fun to do a round up of our top 20 best ...

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