A recipe from Stephen Harris, chef/ owner of the Sportsman pub in Seasalter. The list of ingredients is long but do not be deterred- it is well worth it. You could serve some spicy baked beans as an alternative to coleslaw in the cooler months.
For the coleslaw, add the vegetables to a large bowl with the mayonnaise and mustard. Mix together and add a pinch of salt and squeeze of lemon.
In a non-reactive container , mix together the buttermilk, powders, thyme and paprika. Add the chicken thighs and coat them in the marinade. Let them sit in the marinade for at least 12 hours. Every few hours, turn the chicken thighs in the marinade to ensure they are fully and evenly coated.
Make the breadcrumb coating. In a long, shallow container, mix together the breadcrumbs with the rest of the ingredients.
Preheat the oven to 140C/120C fan/Gas 1 and place a wire rack over a baking tray to drain the thighs after cooking.
Put the corn oil in a large, shallow pan and have a large slotted spoon ready to lift the chicken when it is cooked. You will be shallow frying the chicken on both sides and finishing it in the oven.
When the oil has reached 170C, it is ready to use. Lift four thighs directly from the marinade and dip in the breadcrumb mix. Cover the thighs all over with breadcrumbs and gently transfer to the oil.
Fry in the oil on one side and then very carefully turn. Fry for about five minutes on each side or until the coating is golden.Transfer the thighs onto the wire rack, then repeat the frying process with the other four thighs.
When all of the chicken has been fried, transfer the rack and tray to the oven and leave in there for 10 minutes before checking the temperature at the thickest part with a digital probe thermometer. When it reads over 65C, the chicken is done.
Serve the chicken on a large plate, trying to ensure that the coating stays intact as you plate it up. Serve with the coleslaw.