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| The taste, crunch and juiciness of a high street brand but better and healthier.
'Sensational!' Tasters |
original post 2018; updated 2024
The energetic 60's+ couple who were guinea pigs pronounced the chicken 'sensational' and they also loved the Waldorf Salad with it.
The recipe, inspired by you-know-who on the High Street, includes several familiar spices. There's also a wheat-free option.
Adults will love it but children, possibly not. The recipe, therefore, 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.
The meat is marinated overnight or 6-8 hours.
Cost: max £7-8'ish, less for cheaper portions like legs or drumsticks
Feeds: 6-8
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. Wings are possible but it's a lot of effort for small bits of meat.
200 ml low-fat yoghurt (straining is not required)
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
OR for children, 2 tsp dried tarragon, 2/3 tsp rosemary, 4 tbsp chopped fresh parsley (best) or 4 tsp dried parsley
125 gm homemade breadcrumbs (stale bread whizzed in the blender) or Japanese panko or breadcrumbs (the best you can afford)
Wheat-free option: spelt breadcrumbs or 3-1 mix of polenta & ground almonds
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.
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
OR for children, 2 tsp dried tarragon, 2/3 tsp rosemary, 4 tbsp chopped fresh parsley (best) or 4 tsp dried parsley
125 gm homemade breadcrumbs (stale bread whizzed in the blender) or Japanese panko or breadcrumbs (the best you can afford)
Wheat-free option: spelt breadcrumbs or 3-1 mix of polenta & ground almonds
Method:
- The night before, thoroughly mix spices & yoghurt. Remove chicken skin
- Pour the yoghurt into a large, strong bag; add chicken, rub to coat all over; refrigerate overnight or 6-8 hours
- Bring chicken to room temperature (an hour) before cooking time.
- Preheat oven to 200c, 400f, gas 6
- Place a rack in a baking tray lined with greaseproof paper.
- If panko is lumpy, place in a plastic bag and bash with a rolling pin.
- Lightly drain the chicken, leaving a thin layer of yoghurt; set leftover yoghurt to one side
- Roll each piece of chicken in crumbs, patting them on gently. If you need to, drizzle on a little more yoghurt and pat on more crumbs.
- Spray lightly with olive oil, not forgetting the edges.
- Bake 35-45 min. If the chicken browns too quickly, cover with greaseproof paper or foil.
'The chicken was sensational and I would never have guessed it was low-fat.' Semi-retired senior administrator
More heathy Chicken on 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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