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ROAST CHICKEN & SALAD PLATTER
SERVES 4 READY IN 1 HR + CHILLING
8 chicken pieces with skin on (thighs, drumsticks or part-boned breasts, halved)
570ml buttermilk
50g self-raising flour
50g rice flour
2 tsp garlic salt
1 ¼ tsp ground white pepper
1 ½ tbsp sweet smoked paprika
Good pinch of chilli flakes
1 ½ tsp Chinese five-spice powder
1 tsp dried oregano
1 tsp dried thyme
450g mini vine tomatoes
1 tbsp oil
½ tbsp apple cider vinegar
¾ tsp each Dijon mustard and honey
3 baby gem lettuces, torn
Handful of watercress leaves
1 Mix the chicken with most of the buttermilk – hold back 75ml. Chill for 3 hr or overnight.
2 Heat the oven to 200°C. Mix together both the flours, garlic salt, pepper, spices and herbs. Take the chicken out of the buttermilk, pat dry and toss in the
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