Step 1

Peel and roughly chop the chilled garlic cloves, then place in a blender with the salt, egg white and lemon juice. Whiz on high speed for about 2 minutes or until smooth, scraping down the sides occasionally. Add the oil in a thin steady stream as though you are making a mayonnaise, until thick and emulsified. The process will take about 5 minutes and you will end up with a light, fluffy, garlicky sauce. Store in an airtight container in the fridge for up to 1 week.

Step 2

For the brine, place all ingredients in a saucepan with 4 cups (1L) water and bring to the boil. Remove from the heat and set aside to cool completely. Submerge the chicken in the brine and place in the fridge for 4-6 hours (no longer or the chicken will become too salty.) Remove chicken from the brine and dry well. Leave uncovered in the fridge until ready to cook.

Step 3

Combine breadcrumbs, grissini, parsley and lemon zest in a bowl. Whisk eggs and garlic emulsion together in a separate bowl. Place flour in a third bowl. Coat chicken in flour, then egg mixture, then breadcrumb mixture, ensuring the crumb is even.

Step 4

Preheat oven to 180°C. Heat 1cm oil in a large deep frypan over medium heat. Carefully add the chicken, skin-side down, to the pan. Cook for 5 minutes on each side or until crisp and golden, then transfer on a lined baking tray. Bake for 8 minutes or until cooked through. Scatter with parmesan, salt flakes and black pepper. Serve with shaved cabbage alongside.

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