A great handmade version of a takeaway dish is fantastic. Here is a simple recipe to get you started.
Ingredients
- 12 small chicken legs
- 1/2 cup buttermilk
- 1 1/2 cups dried packaged breadcrumbs
- 2 tablespoons cajun seasoning
- 1 teaspoon paprika
- 4 sebago potatoes, peeled, cut into thick wedges
- Olive oil spray
- Lemon wedges, to serve
Method
- Step 1Place the chicken in a large bowl. Pour over the buttermilk and turn to coat.
- Step 2Cover with plastic wrap and place in fridge for 30 minutes to marinate, turning once. Preheat oven to 220C. Line 2 large baking trays with non-stick baking paper.
- Step 3Place the breadcrumbs, cajun seasoning and paprika in a large sealable plastic bag.
- Step 4Add 2 chicken legs and toss until well coated. Place in a single layer, slightly apart, on one prepared tray. Repeat with the remaining chicken and breadcrumb mixture.
- Step 5Spray with oil.
- Step 6Place potato, in a single layer, on the second tray.
- Step 7Spray with oil. Season with salt and pepper. Bake the chicken and potato – swapping oven shelves half way through cooking – for 30-35 minutes, or until golden brown and cooked.
- Step 8Serve with lemon wedges.
- Author: Michelle Southan, Food editor – Australian Good Taste
- Image credit: (N/A)
- Publication: Taste.com.au
0