Ingredients
3 tbsp Tabasco sauce
125ml buttermilk
(1/2 cup)
4 chicken thigh cutlets
50g cornflakes
20g plain flour
1 tsp celery salt
½ tsp smoked paprika
rice bran oil cooking spray
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 casserole dish
- 1 large zip-lock bag
- 1 rolling pin
- 1 shallow dish
- 1 baking paper
- 1 baking tray
- 1 skewer
Instructions
- 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.
Notes
Tip
Serve with mashed potatoes, veggies, salad or homemade coleslaw.
Variation
Try adding grated parmesan to the crushed cornflake mixture for a cheesy twist.
Variation
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.
