Quick-brined fried polenta chicken | Gourmet Traveller

Ingredients

• 2½ tbsp sea salt
• 1 chicken, cut into 8 pieces on the bone
• 200 ml buttermilk, well shaken
• 150 ml hot sauce, plus extra to serve
• 100 gm coarse polenta
• 100 gm self-raising flour (2/3 cup)
• ½ tsp smoked paprika, plus extra to serve
• Pinch of cayenne
• ½ tsp dried thyme
• Vegetable oil or lard, for shallow-frying
• Thinly sliced spring onion and coleslaw, to serve