Crisp Coated Chicken
I cannot claim any credit for this work of art - the recipe, in fact, belongs to legendary caterer Milli Taylor's mum. It is absolute genius. One of the best things I've eaten this year, no less. So I simply had to share it with you.
We used a combination of salt and vinegar - for tang - and roast chicken - to accentuate the chicken flavour. You can use whatever you fancy or have knocking around. I served mine with simply boiled frozen peas and baked sweet potato wedges. Honestly, you have to try this!
Crisp Coated Chicken
Serves 4
4 chicken breasts, cut into strips (or thighs or drumsticks)
250g yogurt (or enough to coat chicken)
1 tsp sea salt
1 tsp paprika
1 tsp pepper
1 tsp garlic granules
4 small bags potato crisps
Whisk together the yoghurt and seasonings in a large bowl. Add the chicken to the yoghurt mixture and toss to coat. Leave to marinade in the fridge for about 4-6 hours.
When you're ready to eat, preheat oven to 180C. Bash up the crisps and place in a shallow bowl or on a plate. Brush any excess yogurt off each piece of chicken then push into crisp crumbs and turn over to do the same on the other side.
Preferably, lay the chicken on a cake rack or grill over a baking tray to allow air circulation. If you only have a baking tray, line it with paper and turn the chicken halfway through cooking.
Cook the chicken strips in the preheated oven for 15-20 mins before checking if they’re done. If you have thigh or drumsticks instead of breasts, you will need to cook them for at least 30 mins.
A thermometer should read 70C when they're done. Alternatively, cut the biggest piece in half to check. Once ready, season with a little extra salt and then serve with your choice of sides.
We used a combination of salt and vinegar - for tang - and roast chicken - to accentuate the chicken flavour. You can use whatever you fancy or have knocking around. I served mine with simply boiled frozen peas and baked sweet potato wedges. Honestly, you have to try this!
Crisp Coated Chicken
Serves 4
4 chicken breasts, cut into strips (or thighs or drumsticks)
250g yogurt (or enough to coat chicken)
1 tsp sea salt
1 tsp paprika
1 tsp pepper
1 tsp garlic granules
4 small bags potato crisps
Whisk together the yoghurt and seasonings in a large bowl. Add the chicken to the yoghurt mixture and toss to coat. Leave to marinade in the fridge for about 4-6 hours.
When you're ready to eat, preheat oven to 180C. Bash up the crisps and place in a shallow bowl or on a plate. Brush any excess yogurt off each piece of chicken then push into crisp crumbs and turn over to do the same on the other side.
Preferably, lay the chicken on a cake rack or grill over a baking tray to allow air circulation. If you only have a baking tray, line it with paper and turn the chicken halfway through cooking.
Cook the chicken strips in the preheated oven for 15-20 mins before checking if they’re done. If you have thigh or drumsticks instead of breasts, you will need to cook them for at least 30 mins.
A thermometer should read 70C when they're done. Alternatively, cut the biggest piece in half to check. Once ready, season with a little extra salt and then serve with your choice of sides.
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