This one is based on the new diet book from Tom Kerridge who is a chef that lost 12 stone by adapted some of his favourite recipes. I have reduced the amount of salt as it was too salty for my liking. also they go a bit soggy when cooled so best eaten straight awa (still tasty anyway)
12 skinless and boneless chicken thighs
75g plain flour (gluten free for coeliac)
1 tsp garlic salt
1 heaped teaspoon of smoked paprika
1 tsp dried thyme
groun black pepper
For the marinade
200ml low fat buttermilk
1 tbsp Worcestershire Sauce
1/2 tsp ground black pepper
1/2 tsp onion powder
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried sage
1/4 tsp white pepper
Mix the marinade ingredients together in a plastic bag or large bowl
Massage into the chicken then over in fridge for at least 4 hours but overnight even better.
When you are ready to cook chicken Preheat the oven to 240’C/Gas 10
Mix the flour, garlic salt, smoked paprika, thyme and black pepper together in a bowl and dip the marinaded chicken into the mix coating well on all sides.
Place on a lined baking tray
Spray each piece of chicken with low cal spray oil or brush with normal oil. Cook on top shelf for 20-30 minutes until brown, cooked through and crispy.
serve with a red onion, tomato, cucumber and coriander salad.
Quark or low fat from age fraud makes a nice dip if you wish