Donna Hay's crispy buttermilk chicken with sprout and celeriac slaw - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Donna Hay’ s crispy buttermilk chicken with sprout and celeriac slaw By You Magazine - September 29, 2019 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. Con Poulos SERVES 4 580ml buttermilk 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 75g mayonnaise 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. Buy Donna’ s book with 20 per cent off These recipes are from WeekLight by Donna Hay, which will be published by 4th Estate on 3 October, price £20. To order a copy for £16 until 20 October call 01603 648155 or go to mailshop.co.uk; p&p is free on all orders. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved