Oven ‘fried’ chicken recipe

Serves:

Ingredients

• 3 drops Tabasco sauce
• 125ml (1/2 cup) buttermilk
• 4 chicken thigh cutlets
• 50g cornflakes
• 20g plain flour
• 1 tsp celery salt
• 1/2 tsp smoked paprika
• rice bran oil cooking spray

Method

Stir Tabasco into buttermilk and pour into a flat-bottomed casserole dish.

Coat the chicken pieces with the buttermilk mixture and refrigerate for a few hours (or overnight).

Preheat oven to 220°C or 200°C fan-forced.

Place cornflakes, flour, celery salt and smoked paprika in a large zip-lock bag. Shake to combine. Use a rolling pin to crush the cornflake mixture. Pour into a shallow dish.

Gently roll the chicken pieces in the crushed cornflakes mixture. Place on baking paper on a baking tray. Spray with rice bran oil cooking spray.

Bake in oven for 30 minutes. Turn pieces over. Spray with rice bran oil cooking spray. Bake 15-20 minutes longer until cooked through (check with a skewer to see if juices run clear).

Serve with mashed potatoes, veggies, salad or homemade coleslaw.

Find more chicken recipes:

• Chicken balls
• Chicken risotto
• Chicken satay skewers
• Crispy chicken thighs with rosemary and potatoes
• Easy chicken casserole
• Easy Chinese lemon chicken

Serving Suggestions

Note

• Try adding grated parmesan to the crushed cornflake mixture for a cheesy twist.
• Use a sharp knife to cut a slit in the chicken thighs before rolling in the cornflake crumbs. Then stuff with a little chopped up mozzarella and ham for a special treat. Secure with a cocktail stick if necessary before baking in the oven.
• This recipe was created by Alana House for Kidspot, New Zealand’s best recipe finder. You can follow Alana at Housegoeshome and on Twitter.