Buttermilk Not Fried Chicken With Zucchini Slaw | Donna Hay

Ingredients

• 5 chicken thigh fillets (625g), trimmed
• 600ml buttermilk
• 1 clove garlic, crushed
• 2 tablespoons lemon juice
• ½ teaspoon sea salt flakes
• 6 cups (420g) fine fresh sourdough breadcrumbs
• 1 tablespoon thyme leaves
• 1½ teaspoons smoky sweet paprika
• 1 teaspoon Chinese five-spice powder
• ½ teaspoon sea salt flakes, extra
• store-bought pickled cucumbers, halved, to serve
• lemon wedges, to serve
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 2 teaspoons wholegrain mustard
• sea salt and cracked black pepper
• 2 zucchinis, thinly sliced into ribbons
• 80g wild rocket