Buttermilk Chicken in Pine Salt Image

Buttermilk Chicken in Pine Salt

Behind The Dish - "London"

Ingredients

Pine Salt

  • 40g pine needles
  • 5g fine salt

Flour Mix

  • 400g instant polenta
  • 150g tapioca starch
  • 50g rice flour

Fried Chicken

  • 6 free-range chicken thighs
  • 300g buttermilk
  • Fine salt
  • 1 clove garlic, crushed
  • 3 litres sunflower oil
  • Flour mixture
  • Pine salt

Steps

Pine Salt

  1. Grind the pine needles in a spice grinder.
  2. When reduced to small fibres, add 5g salt.
  3. Pulse to combine.
  4. Empty into a bowl

Flour Mix

  1. Mix the polenta, tapioca starch and rice flour in a bowl.
  2. Whisk to combine.
  3. Set aside.

Fried Chicken

  1. Remove the skin and debone the thighs, removing any gristle.
  2. Cut into bite-sized pieces, about 8 to 10 per thigh.
  3. Weigh the chicken – for every 100g of chicken, weigh 50g of buttermilk and 1g of salt into a bowl.
  4. Add garlic, whisk to combine then put chicken into marinade.
  5. Leave for 24 hours in the fridge.
  6. Bring to room temperature for 1 hour before frying.
  7. Heat oil to 170C, dredge chicken in the flour mix, shake off excess then fry, 10 at a time, for 2 minutes.
  8. Drain on kitchen paper and season liberally with the pine salt, shaking so it sticks to the chicken.
  9. Serve in a bowl on a branch of pine needles.