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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