Crispy KFC Chicken


This is the perfect recipe to curb those takeaway cravings! A super tasty but healthy alternative to takeaways. Perfect served alongside veggies or slaw and mash.
Soaking the chicken in buttermilk helps keep the meat juicy while baking. If you cant find buttermilk in the supermarket you can easily make your own by mixing 1/2 cup of full fat milk with 2 tablespoons of lemon juice and set aside for 5 minutes.

Ingredients

1/2 cup of buttermilk
1 tablespoon of Dijon mustard
8 chicken drumsticks, wings or thighs
2/3 cup of white spelt flour
1 teaspoon of baking powder
2 tablespoons of sesame seeds
1 1/2 teaspoons of paprika
2 teaspoons of granulated garlic (or garlic powder)
1 teaspoon of sea salt
1 teaspoon of black pepper
Olive oil cooking spray (optional)

Method

1. Whisk the buttermilk with the mustard in a large bowl. Add the chicken and turn to fully coat all sides, then cover and leave to marinate in the fridge for at least 30 minutes and up to 8 hours.

2. Preheat the oven to 200℃ and line a baking tray with baking paper.

3. Add the spelt flour, baking powder, sesame seeds, paprika, garlic powder, salt and pepper into a snaplock bag. Add 1 piece of marinated chicken at a time and shake until coated. Shake off any excess flour and place chicken pieces on the baking tray.

4. Spray the chicken pieces lightly on both sides with olive oil cooking spray (optional).

5. Bake until golden brown and cooked through, about 30-45minutes. Turn occasionally throughout cooking.

Enjoy x

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