Don’t go out for crispy crumbed chicken – our version tastes just as good and baking it in the oven makes it far healthier.
Ingredients
- 2 cups buttermilk
- 2 teaspoons MasterFoods® Ground Coriander
- 3 teaspoons sweet paprika
- 8 chicken thigh fillets, trimmed, halved
- 2 cups dried multigrain breadcrumbs
- 2 teaspoons dried oregano
- 2 teaspoons finely grated lemon rind
- 1 tablespoon sesame seeds
- Salad, to serve
Method
- Step 1Combine buttermilk, coriander and paprika in a glass or ceramic bowl. Add chicken. Turn to coat. Cover. Refrigerate for 2 hours.
- Step 2Preheat oven to 200°C/180°C fan-forced. Grease a large baking tray. Combine breadcrumbs, oregano, lemon rind and sesame seeds in a bowl. Season with salt and pepper. Remove chicken from buttermilk mixture. Toss chicken, 1 piece at a time, in breadcrumb mixture. Place on prepared tray.
- Step 3Bake for 30 minutes or until golden and cooked through. Serve with salad.
- High protein
- Low carb
- Lower gi
Nutrition
2558 kj
Energy
19g
Fat Total
6g
Saturated Fat
4g
Fibre
58g
Protein
200mg
Cholesterol
652.32mg
Sodium
10g
Carbs (sugar)
49g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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