Week 1 of the July recipe challenge: everyone's favourite - Chicken.
Now my first memory of crumbed/cripsy chicken was when my dad used to make Crispy Chicken Wings cooked to perfection and loaded with salt and vinegar spice. Everyone would gather around the HUGE table located under the HUGE lapa, and naturally located next to the beer fridge, eagerly awaiting their precious gold. And when I say everyone, I mean everyone! From the brothers and sisters, aunties and uncles, cousins and grandparents, neighbours and random neighbours, friends and uninvited friends... the list goes on. These were so addictive you simply could not eat 1 or 2 but 5 or 6! So its difficult to think of a different recipe.
However... (da-da-dummmm) this recipe is absolutely moreish! And so easy! The use of paprika, cumin, and buttermilk for the marinade ensures the chicken is delicate and moist after cooking, despite the hard cornflake crust.
A must try recipe that would go down wonders for finger food as well. If you are not mad about chicken on the bone perhaps try using chicken fillets.
Ingredients: (Serves 4)
Marinade
4 chicken drumsticks
4 chicken thighs
500ml buttermilk
1tsp salt
2tsp paprika
1tsp ground cumin
1/2 tsp black pepper
Crumb
3 cups cornflake crumbs (process the cornflakes in your food processor or place in a Ziploc bag and bash them with a rolling pin)
1/2 tsp salt
1tsp paprika
4 chicken thighs
500ml buttermilk
1tsp salt
2tsp paprika
1tsp ground cumin
1/2 tsp black pepper
Crumb
3 cups cornflake crumbs (process the cornflakes in your food processor or place in a Ziploc bag and bash them with a rolling pin)
1/2 tsp salt
1tsp paprika
Instructions:
Coat the chicken with the buttermilk and spices and cover the bowl with cling-wrap. Allow to marinade in the fridge for up to 3 hours but no less than 20 minutes.
Heat the oven to 180°c.
Remove the chicken from the buttermilk mixture but don’t take off all the buttermilk, leave enough on so that the crumbs have something to stick to.
Combine the crumbs with the salt and paprika and coat the chicken.
Place the chicken on a wire rack over a roasting tray and place in the oven. Cook at 180°c for 20 minutes then crank up the heat to 200°c for a further 10-15 minutes to crisp the coating.
Serve immediately.
Heat the oven to 180°c.
Remove the chicken from the buttermilk mixture but don’t take off all the buttermilk, leave enough on so that the crumbs have something to stick to.
Combine the crumbs with the salt and paprika and coat the chicken.
Place the chicken on a wire rack over a roasting tray and place in the oven. Cook at 180°c for 20 minutes then crank up the heat to 200°c for a further 10-15 minutes to crisp the coating.
Serve immediately.
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