Ingredients

• 500g/1lb 2oz buttermilk
• handful broken herb stalks such as coriander
• parsley and tarragon
• black pepper
• 8 organic chicken thighs
• skin removed but kept
• boneless
• halved
• sinew removed
• vegetable oil
• for deep-fat frying
• 100g/3½oz gram (chickpea) flour
• 80g/2¾oz plain flour
• 5g celery salt
• 2g table salt
• 1.5g milled black pepper
• 4g mild paprika
• 4g garlic powder
• 8g onion powder
• 200g/7oz soured cream
• 200g/7oz mayonnaise
• 4g sherry vinegar
• 10g onion powder
• 6g garlic powder
• 1g milled black pepper
• 1g salt
• 2g mixed dried parsley
• dill and chives
• 75g/2½oz unsalted butter
• 1 loaf sourdough bread
• broken into small pieces
• dash olive oil
• 2 heads Baby Gem
• halved lengthways
• any dark outer leaves discarded
• 2 tbsp chopped parsley
• ½ lemon
• juice only
• 9 round radishes
• cut in half with the leaves attached

Directions

• Mix together the buttermilk
• herb stalks and black pepper in a bowl. Add the chicken pieces
• mix well and leave overnight in the fridge
• or at least for a minimum of two hours.
• When you are ready to cook
• preheat the oven to 200C/400F/Gas 6 and the deep-fat fryer to 170C/340F (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Place the chicken skin on a sheet of baking parchment or silicone paper. Place on a baking tray and cook in the oven for 30-40 minutes until crisp.
• For the dredging flour
• mix all of the dredging flour ingredients in a bowl and set aside.
• For the ranch dressing
• mix all of the ranch ingredients together and set aside.
• For the salad
• heat a medium frying pan and add half of the butter. Once hot
• add the bread and cook until crisp on all sides.
• Heat a large frying pan and add a little olive oil and the remaining butter. Season and colour the lettuce cut-side down
• before adding the chopped parsley
• a squeeze of lemon juice and finally the croutons.
• Drain the chicken pieces
• dredge in the flour and then deep fry for 3-4 minutes
• or until crisp and golden-brown and cooked through. Carefully remove using a slotted spoon and drain on a plate lined with kitchen paper.
• To serve
• spoon the ranch dressing into the centre of each plate
• cut the Baby Gem into quarters
• arrange on the plate with the chicken and radishes and spoon over the remaining croutons from the pan. Finish by breaking over the crispy chicken skins.