Name: Buttermilk Chicken in Pine Salt
Ingredients: 40g pine needles; 5g fine salt; 400g instant polenta; 150g tapioca starch; 50g rice flour; 6 free-range chicken thighs; 300g buttermilk; Fine salt; 1 clove garlic, crushed; 3 litres sunflower oil; Flour mixture; Pine salt

Pine Salt

Grind the pine needles in a spice grinder.

When reduced to small fibres, add 5g salt.

Flour Mix

Mix the polenta, tapioca starch and rice flour in a bowl.

Fried Chicken

Remove the skin and debone the thighs, removing any gristle.

Cut into bite-sized pieces, about 8 to 10 per thigh.

Weigh the chicken – for every 100g of chicken, weigh 50g of buttermilk and 1g of salt into a bowl.

Add garlic, whisk to combine then put chicken into marinade.

Bring to room temperature for 1 hour before frying.

Heat oil to 170C, dredge chicken in the flour mix, shake off excess then fry, 10 at a time, for 2 minutes.

Drain on kitchen paper and season liberally with the pine salt, shaking so it sticks to the chicken.

Serve in a bowl on a branch of pine needles.

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