Hot crisp chicken, cold crunchy vegetables. This is low-key dinner at its summer finest. Throw on some decadent herb-addled ranch dressing and it's pure gustatory glory. Any leftover dressing will keep for a week in the fridge.
4-6 chicken thighs
½ cup plain flour
2 eggs, lightly whisked
2-3 cups coarse panko breadcrumbs
salt and pepper to season
¼ cup rice bran oil (or other flavourless oil)
⅓ cup buttermilk
½ cup Kewpie mayonnaise
1 tbsp oyster sauce
½-1 tbsp horseradish
½ cup dill fronds, chopped
½ cup flat-leaf parsley, finely chopped
6 radishes, scrubbed, finely sliced
½ Lebanese cucumber, shaved into ribbons
1. Preheat oven to 180C fan-forced (200C conventional).
2. Set 3 bowls along your kitchen bench and add, from left to right, the flour, followed by the whisked eggs, and then the panko in the final bowl. Roll the thighs out so they are flat (no need to flatten them with a mallet), then coat each fillet in flour before dredging in the whisked egg and finally coating in the panko crumbs. Season with salt and pepper.
3. Place an oven-proof frying pan over medium-high heat. Add the oil, and once shimmering, add the chicken, being careful not to overcrowd the pan. Cook for 1-3 minutes or until the chicken takes on a lovely golden colour. Flip the chicken then pop the pan in the oven for 6 minutes or until the chicken has cooked through.
4. Meanwhile, add the dressing ingredients to a bowl and stir together using a fork.
5. Remove the chicken from the oven and drizzle over a few generous spoonfuls of dressing. Top with the radish slices and cucumber ribbons and add a few more spoonfuls of dressing, or to your liking.
6. Season generously with salt and pepper and serve hot, to best enjoy the crisp hot chicken against the cooling fresh vegetables.