Southern fried chicken recipe
 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. 12 boneless chicken thighs (1kg/2lb 4oz in total), skin and visible fat removedsunflower oil spray, for spraying 12 boneless chicken thighs (1kg/2lb 4oz in total), skin and visible fat removed sunflower oil spray, for spraying 75g/2½oz plain flour1 tsp garlic salt1 heaped tsp smoked paprika1 tsp dried thyme1 tsp flaky sea salt 1 tsp freshly ground black pepper 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 buttermilk1 tbsp Worcestershire sauce½ tsp freshly ground black pepper1 tsp flaky sea salt½ tsp onion powder½ tsp dried thyme½ tsp dried oregano½ tsp dried sage¼ tsp white pepper 200ml/7fl oz low-fat buttermilk 1 tbsp Worcestershire sauce ½ tsp freshly ground black pepper 1 tsp flaky sea salt ½ tsp onion powder ½ tsp dried thyme ½ tsp dried oregano ½ tsp dried sage ¼ tsp white pepper 600g/1lb 5oz new potatoes2 tbsp fat-free Greek-style yoghurt1 heaped tsp low-fat mayonnaise1 tsp Dijon mustard1 tsp white wine vinegar40g/1½oz cornichon pickles, finely chopped2 tbsp each finely chopped fresh chives, flatleaf parsley and mintsalt and freshly ground black 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 Method For the marinade, mix the ingredients together in a large bowl, add the chicken and coat well. Refrigerate overnight, or for at least four hours.For the potato salad, place the potatoes into a saucepan of cold water, bring to the boil and cook for 20 minutes or until tender. Drain and set aside to cool. In a small bowl, mix the yoghurt, mayonnaise, mustard and wine vinegar together and set aside.Preheat the oven to its hottest setting and line a large baking tray with baking paper.For the crispy coating, mix all the ingredients together in a shallow bowl. Dip the chicken into the mixture and turn to coat well on all sides. Place on the lined baking tray. Spray each thigh 4–5 times with the oil.Cook on the top shelf for 20–30 minutes, or until crispy, browned and cooked through. To test, poke the thickest part of the thigh with a skewer, the juices should run clear.Halve the cooled potatoes and place into a serving bowl. Toss with the yoghurt mixture, pickles and herbs and season to taste. Serve alongside the Southern-style thighs. For the marinade, mix the ingredients together in a large bowl, add the chicken and coat well. Refrigerate overnight, or for at least four hours. For the marinade, mix the ingredients together in a large bowl, add the chicken and coat well. Refrigerate overnight, or for at least four hours. For the potato salad, place the potatoes into a saucepan of cold water, bring to the boil and cook for 20 minutes or until tender. Drain and set aside to cool. In a small bowl, mix the yoghurt, mayonnaise, mustard and wine vinegar together and set aside. For the potato salad, place the potatoes into a saucepan of cold water, bring to the boil and cook for 20 minutes or until tender. Drain and set aside to cool. In a small bowl, mix the yoghurt, mayonnaise, mustard and wine vinegar together and set aside. Preheat the oven to its hottest setting and line a large baking tray with baking paper. Preheat the oven to its hottest setting and line a large baking tray with baking paper. For the crispy coating, mix all the ingredients together in a shallow bowl. Dip the chicken into the mixture and turn to coat well on all sides. Place on the lined baking tray. Spray each thigh 4–5 times with the oil. For the crispy coating, mix all the ingredients together in a shallow bowl. Dip the chicken into the mixture and turn to coat well on all sides. Place on the lined baking tray. Spray each thigh 4–5 times with the oil. Cook on the top shelf for 20–30 minutes, or until crispy, browned and cooked through. To test, poke the thickest part of the thigh with a skewer, the juices should run clear. Cook on the top shelf for 20–30 minutes, or until crispy, browned and cooked through. To test, poke the thickest part of the thigh with a skewer, the juices should run clear. Halve the cooled potatoes and place into a serving bowl. Toss with the yoghurt mixture, pickles and herbs and season to taste. Serve alongside the Southern-style thighs. Halve the cooled potatoes and place into a serving bowl. Toss with the yoghurt mixture, pickles and herbs and season to taste. Serve alongside the Southern-style thighs.