ellenwillbeskinny
I need chocolate now!!!
Hi all, I am posting this recipe for Southern Baked Chicken from the current issue of WW magazine as a few people have asked for it. I am posting it exactly as it appears in the magazine but I have made it a couple of times now and would use significantly more spices than the magazine suggests. The propoints really depend on the weight of chicken you use.
Recipe serves 2
2 X 125g skinless chicken breasts, each cut into three long pieces
75ml buttermilk
50g cornmeal (or cous cous or dry breadcrumbs)
1/2 tsp garlic granules
1/2 tsp dried thyme
1/2 tsp celery salt
1/2 tsp ground cumin
1/4 tsp black pepper
1/4 tsp paprika
Place the chicken in a shallow dish and pour over the buttermilk. Cover with clingfilm and leave for at least 30 minutes or preferably for the whole day, turning occasionally.
Preheat the oven to gas mark 6/fan 180/200.
Combine the coating ingredients and roll each piece of drained chicken in coating.
Place the chicken on a non stick baking tray and spray with oil spray.
Bake chicken in oven for about 20 minutes or until cooked through and golden. Serve.
The magazine suggests serving the chicken with homemade potato wedges and sweetcorn.
For the coating I just blitzed a slice of bread in a blender and left the breadcrumbs to dry out on a plate for a few hours.
As I said the amount of cumin, paprika and black pepper you use is up to personal taste but I would add more to give the chicken that spicy kick.
Don't overcook the chicken or it will become too dry.
Recipe serves 2
2 X 125g skinless chicken breasts, each cut into three long pieces
75ml buttermilk
50g cornmeal (or cous cous or dry breadcrumbs)
1/2 tsp garlic granules
1/2 tsp dried thyme
1/2 tsp celery salt
1/2 tsp ground cumin
1/4 tsp black pepper
1/4 tsp paprika
Place the chicken in a shallow dish and pour over the buttermilk. Cover with clingfilm and leave for at least 30 minutes or preferably for the whole day, turning occasionally.
Preheat the oven to gas mark 6/fan 180/200.
Combine the coating ingredients and roll each piece of drained chicken in coating.
Place the chicken on a non stick baking tray and spray with oil spray.
Bake chicken in oven for about 20 minutes or until cooked through and golden. Serve.
The magazine suggests serving the chicken with homemade potato wedges and sweetcorn.
For the coating I just blitzed a slice of bread in a blender and left the breadcrumbs to dry out on a plate for a few hours.
As I said the amount of cumin, paprika and black pepper you use is up to personal taste but I would add more to give the chicken that spicy kick.
Don't overcook the chicken or it will become too dry.
