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Paula cooks Buttermilk Fried Chicken With Broccoli Slaw

Buttermilk Fried Chicken
8 boneless skinless chicken thighs
250ml buttermilk
2 teaspoons fresh thyme leaves
2 cloves garlic, minced
1 teaspoon turmeric

Whisk the buttermilk, thyme, garlic and turmeric together and add the chicken. Cover and chill for at least 4 hours or overnight.

350g plain flour
1 teaspoon salt
Pinch smoked paprika
Oil for cooking

Mix the flour with the salt and paprika.
Dip the thighs into the flour then into the buttermilk again and back into the flour.
Heat a thumbnail depth of oil in a frying pan over medium high heat.
Add the chicken – don’t overcrowd the pan – do it in batches.
Cook for about 4 minutes each side or until cooked through.

Broccoli Slaw
2 heads broccoli
1 bunch scallions
1 red onion
1 clove garlic, minced
2 teaspoons Dijon mustard
1 tablespoon white wine vinegar
150ml Greek Yoghurt
2 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
4 tablespoons olive oil
Salt and pepper to taste

Cut the florets off the broccoli and shred on a coarse grater.
Slice the stalk as thinly as you can and then shred the slices.
Place in a bowl. Cut the scallions in half lengthwise and brush with oil.Season with salt and cook on a grill pan to mark. Chop and add to the broccoli.
Peel and finely slice the onion and add to the broccoli.
Whisk the garlic, Dijon and vinegar together.
Whisk in the yoghurt, mayonnaise and Worcestershire sauce.
Whisk in the oil and check seasoning.
Toss into the broccoli well.
Leave for 15 minutes before serving.