Ingredients
- 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
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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