When marinating meat or vegetables in an acidic mixture such as buttermilk, it’s best to use a non-reactive container such as glass or ceramic.
1½ tsp sea salt flakes
6 x 200g chicken thigh fillets, trimmed
2 tbsp extra virgin olive oil
280g wholemeal spelt flour
1 tbsp thyme leaves
1 tsp Chinese five-spice powder
2 tsp smoky sweet paprika
70g plain Greek-style yogurt juice and finely grated rind of half a lime
sea salt flakes, extra
200g Brussels sprouts (about 8 sprouts), shaved
150g celeriac, peeled and shredded
6g dill sprigs
1 spring onion
finely sliced toasted sourdough bread slices
1. Place the buttermilk and 1 teaspoon of salt in a large non-reactive container (see above) and whisk to combine. Add the chicken and toss to coat. Cover and refrigerate for 2-6 hours or overnight.
2. Preheat the oven to 180C/gas 4. Brush the oil over a large baking tray. Place the flour, thyme, five-spice, paprika and ½ teaspoon salt in a large bowl and mix to combine. Remove 1 piece of chicken from the buttermilk, shaking off any excess. Press both sides into the flour mixture and shake well to remove any excess. Place on the tray, allowing room to brown evenly. Repeat with the remaining chicken and flour mixture.
3. Bake for 25 minutes or until browned. Turn and bake for a further 25 minutes or until cooked through and crisp.
4. While the chicken is baking, place the mayonnaise, yogurt, lime juice and rind in a large bowl. Sprinkle with a little extra salt and whisk to combine. Add the sprouts, celeriac, dill and onion and toss to combine.
5. Divide the sourdough between serving plates and top with the slaw and chicken to serve.
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