Crispy Buttermilk Chicken Ribs with Zingy Red Slaw
Crispy Buttermilk Chicken Ribs with Zingy Red Slaw
These crispy chicken ribs are one of our favourite dinners. While they’re traditionally fried, they taste fantastic when baked. The trick is the double breading. That’s how you get those delicious crispy bits that build up on the edges. These ribs are quick to make and an easy weeknight dinner.
Servings
1
Prep time
Cook time
Recipe
Ingredients
- 1 carton buttermilk
- 1 tbsp sumac
- 1 tbsp dried thyme
- 1 tbsp pepper
- 1 tbsp salt
- 700g chicken ribs
- 1½ cups breadcrumbs
- Olive oil spray
- ¼ red cabbage, finely shredded
- 1 red onion, thinly sliced
- 1 red chilli, finely diced
- ¼ cup red-wine vinegar
Method
- Place buttermilk, sumac, thyme, pepper and salt in a bowl, then stir to combine and add chicken ribs. Allow to marinate for 1 hour.
- Place the crumbs in a bowl and season with salt and pepper.
- Preheat oven to 200°C.
- Remove a rib from the buttermilk and gently shake off the excess. Coat in crumbs, pushing the mix into the chicken to help it adhere. Repeat, then place on an oven rack.
- Repeat with remaining ribs.
- Spray them with olive oil and bake for 18-20 mins or until golden, crisp and cooked through.
- Meanwhile, combine cabbage, onion and chilli in a bowl with salt, pepper and red-wine vinegar.
- Tip: Remove the seeds from the chilli if you don’t like them. You can also add more chilli if you love it.
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