• Serves: 4


  • 8 boneless chicken thighs
  • For the crumb
  • 75g wholemeal flour
  • 2g turmeric
  • 10g garlic powder
  • 5g onion powder
  • 5g dried thyme
  • 5g flaky sea salt
  • 5g freshly ground black pepper
  • For the marinade:
  • 200g low fat buttermilk or yoghurt
  • 15ml sriracha hot sauce
  • 2g freshly ground black pepper
  • 5g flaky sea salt
  • 2g dried thyme
  • 2g dried oregano
  • 2g dried sage


  1. Mix all the ingredients for the marinade together and add the chicken. Stir to coat well then cover and leave in the fridge overnight.
  1. Mix all the ingredients for the crumb together in a bowl.
  1. Remove the chicken from the marinade and shake off any amount of excess, but will still need to be coated to help the crumb stick.
  1. Crumb the chicken and ensure it is well covered all over. If possible, place this on a cooling rack and return to the fridge to set.
  1. Set your oven to 230°C, place the chicken on flat trays and ensure they are not stacked up or touching too much.
  1. Roast for 20-25 minutes or until cooked through and crispy.
  1. Toss in a bowl with the buffalo sauce before serving.
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