Southern "fried" chicken

Name: Southern "fried" chicken
Prep time: 12 h
Cook time: 1 h
Total time: 13 h
Cuisine: American
Ingredients: 12 boneless chicken thighs (1kg/2lb 4oz in total), skin and visible fat removed; sunflower oil spray, for spraying; 75g/2½oz plain flour; 1 tsp garlic salt; 1 heaped tsp smoked paprika; 1 tsp dried thyme; 1 tsp flaky sea salt; 1 tsp freshly ground black pepper; 200ml/7fl oz low-fat buttermilk; 1 tbsp Worcestershire sauce; ½ tsp freshly ground black pepper; ½ tsp onion powder; ½ tsp dried thyme; ½ tsp dried oregano; ½ tsp dried sage; ¼ tsp white pepper; 600g/1lb 5oz new potatoes; 2 tbsp fat-free Greek-style yoghurt; 1 heaped tsp low-fat mayonnaise; 1 tsp Dijon mustard; 1 tsp white wine vinegar; 40g/1½oz cornichon pickles, finely chopped; 2 tbsp each finely chopped fresh chives, flatleaf parsley and mint; salt and freshly ground black pepper

Instructions

Prep:12hCook:1h

Enjoy Tom Kerridge's lighter version of southern "fried" chicken. Its mouth-watering secret is a low-fat buttermilk marinade and a crispy crumb packed with flavour. Each serving provides 509 kcal, 63g protein, 42g carbohydrates (of which 6g sugars), 7g fat (of which 2g saturates), 4g fibre and 3.2g salt.

Updated at: Fri, 13 Dec 2024 22:12:59 GMT