Pounded chicken thighs dredged in flour and pan-fried until deeply golden, finished in a brisk buttermilk sauce with sweetcorn, anchovy, shallots, garlic and chilli. The buttermilk splits into small curds and emulsifies with butter into a rich, tangy sauce.

Ingredients

• 3 large shallots, thinly sliced
• 6 garlic cloves, thinly sliced
• 1 mild red chilli, thinly sliced (or ¾ tsp red pepper flakes)
• 2 ears of corn, kernels removed
• 900g (2lb) boneless skinless chicken thighs (about 6)
• Sea salt and black pepper
• ¾ cup (90g) plain flour
• Extra-virgin olive oil
• ¾ stick (6 tbsp) unsalted butter
• 6 oil-packed anchovy fillets, drained
• 1 small bunch mint or basil
• 1½ cups (370ml) buttermilk
• 2 lemons

Steps

1. Thinly slice the shallots, garlic and chilli. Shuck the corn and remove the kernels.
2. Place a chicken thigh between two sheets of greaseproof paper and pound with a rolling pin or heavy skillet to roughly 1cm thick all over. Season with salt and pepper. Repeat with the remaining thighs.
3. Put the flour in a shallow bowl. Thoroughly dredge each chicken thigh in flour, shaking off any excess. Arrange on a large lipped tray.
4. Heat a large cast-iron skillet over high heat. Add about 2 tablespoons of olive oil and heat until wisps of smoke appear. Gently lay 2 thighs in the skillet and cook for 4–5 minutes until deeply golden underneath. Flip and cook for 2 minutes more. Transfer to a plate browned side up. Repeat with remaining thighs, adding more oil as needed.
5. Turn the heat to low. Add 2 tablespoons of butter, the anchovy fillets, shallots, garlic, chilli and 6 mint sprigs. Season and sauté, stirring, for about 3 minutes until the aromatics are softened. Add the corn and cook for 2 minutes until just softened.
6. Add the buttermilk and adjust the heat to a brisk simmer. Cook, shaking the pan and stirring occasionally, for 3–4 minutes until slightly reduced but still saucy. The buttermilk will split and you'll see small curds — this is completely normal and good.
7. Cube the remaining butter and add it to the pan. Cook for about 2 minutes, vigorously shaking the pan as you stir, until the butter is fully incorporated and a thick emulsion forms.
8. Cut the lemons in half. Divide the chicken between plates, spoon over plenty of the sauce and top with fresh mint. Serve with lemon halves for squeezing.

Notes

• Don't be alarmed when the buttermilk splits — the curds are intentional and give the sauce its character.
• Vigorous shaking of the pan while adding the butter is key to building the emulsion — it won't come together if you're too gentle.
• Pounding the thighs to an even thickness ensures they cook evenly and quickly without drying out.
• Fresh mint is the right call here over basil for brightness, but basil works if that's what you have.