Flo Scrum

Flo's Recipes

Lighter Southern-style Chicken with Potato Salad

Published on: by Flo

Preparation time overnight
Cooking time 30 mins to 1 hour
Serves 4

Enjoy a lighter version of Southern-style 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

Ingredients

  • 12 boneless chicken thighs(1kg/2lb 4oz in total), skin and visible fat removed
  • sunflower oil spray

For the crispy coating

  • 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

For the marinade

  • 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

For the herby potato salad

  • 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 chives, flatleaf parsley
  • salt and freshly ground black pepper

Method

  1. 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.

  2. 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.

  3. Preheat the oven to its hottest setting and line a large baking tray with baking paper.

  4. 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.

  5. 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.

  6. 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.