GOOD CLEAN CRUMB

Fried chicken

Ready in 45 minutes plus brining and marinating time | Serves 4

This chicken in a spicy, crunchy coating makes a delicious treat every once in a while. Start at least 5 hours ahead.

2½ Tbsp sea salt
1 litre water
1 chicken, cut into 8 pieces on the bone
200ml buttermilk, well shaken
150ml hot sauce, plus extra to serve
100g coarse polenta (eg Ceres brand; available at organic shops or specialist food stores)
⅔ cup (100g) self-raising flour
½ tsp smoked paprika, plus extra to serve Pinch cayenne
½ tsp dried thyme
Vegetable oil or lard, for shallow-frying
Thinly sliced spring onion, to serve
Tangy coleslaw, to serve

1 Stir salt and water in a saucepan over medium-high heat until salt dissolves, set aside to cool, then refrigerate until chilled. Add chicken, ensuring pieces are completely submerged, and refrigerate to brine for at least 2 hours.

Stir together buttermilk and hot sauce in a bowl. Remove