Recipes
FRIED ‘NOT FRIED’ CHICKEN WITH BUFFALO SAUCE
Ingredients
-
8 boneless chicken thighs
-
For the crumb
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75g wholemeal flour
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2g turmeric
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10g garlic powder
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5g onion powder
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5g dried thyme
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5g flaky sea salt
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5g freshly ground black pepper
-
For the marinade:
-
200g low fat buttermilk or yoghurt
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15ml sriracha hot sauce
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2g freshly ground black pepper
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5g flaky sea salt
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2g dried thyme
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2g dried oregano
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2g dried sage
METHOD:
- Mix all the ingredients for the marinade together and add the chicken. Stir to coat well then cover and leave in the fridge overnight.
- Mix all the ingredients for the crumb together in a bowl.
- 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.
- 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.
- Set your oven to 230°C, place the chicken on flat trays and ensure they are not stacked up or touching too much.
- Roast for 20-25 minutes or until cooked through and crispy.
- Toss in a bowl with the buffalo sauce before serving.
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