1st posted 2015; updated 2024
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| The taste, crunch and juiciness of a high street brand but better and much much healthier. 'Sensational!' Tasters |
FOR DAIRY FREE, See 'No -Dairy Southern Spiced Unfried Chicken'
These succulent crispy pieces of chicken are a delightful surprise -- they're low-fat, low-calorie and beautifully spiced. They're perfect for picnics but are also great hot.
And, in frugal times, they turn economy chicken into something very tasty and special.
The energetic 60's+ couple who were guinea pigs pronounced the chicken 'sensational' and they also loved the Waldorf Salad with it.
The recipe includes several spices and was inspired by a popular High Street brand. Adults will love it but children, possibly not. The recipe includes alternate spicing for (a) those who haven't had a chance to build up their spice cupboard and (b) for children or those wanting a mellower take.
Prep takes place the night before needed but if you're working with boneless thighs, 4 hours in the marinade works better than overnight.
Cost: £7.50'ish for a whole chicken, less for cheaper chicken portions
Feeds: 6-8 (half recipe works well for small households)
Ingred:
1 whole chicken, backbone removed (and kept for stock), in 8 pieces (breasts halved, legs divided into drumstick and thighs) OR about a kilo of packaged breasts (halved), thighs, drumsticks and/or wings
200 ml low-fat yoghurt (straining is not required for this recipe)
SPICES
2 tsp celery salt
1/2-1 tsp salt
2 tsp pepper
2 tsp paprika
1 tsp cayenne pepper
1/2 tsp thyme
2 tsp oregano
2 tsp cumin
1 tsp coriander
OR 2-3 tablespoons Cajun seasoning with extra cayenne to taste
OR for children, 2 tsp dried tarragon, 2/3 tsp rosemary, 4 tbsp chopped fresh parsley (best) or 4 tsp dried
125 gm panko (the best you can afford) or homemade breadcrumbs (stale bread blitzed in a blender)
Method:
Copyright: This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
The energetic 60's+ couple who were guinea pigs pronounced the chicken 'sensational' and they also loved the Waldorf Salad with it.
The recipe includes several spices and was inspired by a popular High Street brand. Adults will love it but children, possibly not. The recipe includes alternate spicing for (a) those who haven't had a chance to build up their spice cupboard and (b) for children or those wanting a mellower take.
Prep takes place the night before needed but if you're working with boneless thighs, 4 hours in the marinade works better than overnight.
Cost: £7.50'ish for a whole chicken, less for cheaper chicken portions
Feeds: 6-8 (half recipe works well for small households)
Ingred:
1 whole chicken, backbone removed (and kept for stock), in 8 pieces (breasts halved, legs divided into drumstick and thighs) OR about a kilo of packaged breasts (halved), thighs, drumsticks and/or wings
200 ml low-fat yoghurt (straining is not required for this recipe)
SPICES
2 tsp celery salt
1/2-1 tsp salt
2 tsp pepper
2 tsp paprika
1 tsp cayenne pepper
1/2 tsp thyme
2 tsp oregano
2 tsp cumin
1 tsp coriander
OR 2-3 tablespoons Cajun seasoning with extra cayenne to taste
OR for children, 2 tsp dried tarragon, 2/3 tsp rosemary, 4 tbsp chopped fresh parsley (best) or 4 tsp dried
125 gm panko (the best you can afford) or homemade breadcrumbs (stale bread blitzed in a blender)
Method:
- The night before, thoroughly mix spices & yoghurt. Pour the yoghurt into a large, strong bag.
- Remove chicken skin. Add chicken to yoghurt, rub to coat all pieces. Refrigerate overnight.
- About an hour before cooking, bring chicken to room temperature. Drain off most but not all the yoghurt
- Preheat oven to 200c, 400f, gas 6
- If panko/breadcrumbs are lumpy, place in a plastic bag and bash with a rolling pin. Line a baking tray with greaseproof paper; settle a baking rack in it
- Roll each piece of chicken in panko/ breadcrumbs to generously coat, patting it on gently if necessary. If you have plenty of crumbs, a second coating will increase crispiness. Place on the rack. Spray lightly with olive oil, especially on the undersides and edges.
- Bake 35-45 min. If the chicken browns too quickly, cover with greaseproof paper or foil.
- Eat hot or at room temperature.
Tip:
- supermarkets are offering great bargains with chicken; try to get the best you can afford
- If cholesterol is not a problem, pour a light coating of oil into the baking pan and lay the chicken directly in it; this ensures a very crispy bottom.
For more heath-giving Chicken recipes, go to NavBar/RecipesI/chicken
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Copyright: This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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