‘Fried’ buttermilk chicken thighs
3 min Marinate 1 hr Cook 55 min Serves 4
2 tsp paprika 3 garlic cloves, peeled and crushed 200g buttermilk Salt and pepper 8 chicken thighs, skin on and bone in (about 1kg in total) 1 tbsp olive oil 3 tbsp panko breadcrumbs
This is fried chicken for those who don’t necessarily want to be, well, frying their chicken. My kids went as crazy for this as I think they would in a KFC.
In a large bowl, whisk together the paprika, garlic and buttermilk with three-quarters of a teaspoon of salt and plenty of pepper. Add the chicken thighs, toss well to coat, then set aside in the fridge to marinate for at least an hour, or preferably overnight.
Heat the oven to 180C/350F/gas 4. Spread out the chicken skin side up on a 25cm x 35cm oven tray lined with baking paper, then roast for 40 minutes, basting once or twice.
Increase the oven temperature to 220C/425F/gas 7, drizzle the oil over the chicken, then sprinkle the breadcrumbs evenly on top. Bake for 10-15 minutes more, until dark golden brown, leave to rest for a few minutes and serve warm.
Sour stand-in If you can’t get buttermilk, add a tablespoon of lemon juice or white vinegar for every 100ml milk