This simple chicken recipe is loaded with magic extras and makes a great family meal. Marinating the chicken in buttermilk keeps it moist and succulent, and the coating of wholemeal flour, sesame seeds and spices replaces the fatty chicken skin and forms an appealing crust during baking.
Patsy Jamieson, Diane Temple
1/2 cup buttermilk
1 tablespoon Dijon mustard
2 garlic cloves, crushed
a few drops Tabasco sauce
4 chicken drumsticks and 4 thighs, skin removed, fat trimmed
1/2 cup wholemeal flour
2 tablespoons sesame seeds
1 1/2 teaspoons baking powder
1 1/2 teaspoons paprika
1 teaspoon dried thyme
freshly ground black pepper to taste
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Whisk buttermilk, mustard, garlic and Tabasco in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or up to 8 hours.
Preheat the oven to 220 degrees C. Line a baking tray with aluminium foil. Set a wire rack on the baking tray and coat it with cooking spray.
Mix flour, sesame seeds, baking powder, paprika, thyme and pepper in a small bowl. Place flour mixture in a paper bag or large plastic food bag. One at a time, place chicken pieces in the bag and shake to coat. Shake off excess flour and place chicken on the rack. (Discard any leftover flour mixture and marinade.) Spray chicken pieces lightly with cooking spray.
Bake chicken until golden brown and no longer pink in the centre, 40 to 50 minutes. Serve with sweet potato oven fries and salad greens.