Crunchy crusted chicken

The Irish Times Magazine - - FOOD- FILE -

This chicken has the sat­is­fy­ing crust of its fried cousin, but it is baked in­stead. The crisp coat­ing is pro­vided not by bread­crumbs but by corn­flakes. This is handy if you want a gluten- free crunch – just make sure to check the corn­flake packet to be sure of that. This corn­flake crust makes a good, cheap al­ter­na­tive to panko bread­crumbs, which can work out ex­pen­sive. Splurge in­stead on the best- qual­ity chicken you can af­ford. All of our birds come from The Friendly Farmer in Athenry. Half a tea­spoon of cayenne pep­per Radishes and salad leaves to serve

1. Pre­heat oven to 200 de­grees.

2. Sea­son the chicken pieces gen­er­ously with salt and pep­per.

3. Spoon the mus­tard and the gar­lic into a shal­low dish. Add the egg and whisk to com­bine.

4. Put the corn­flakes into a bowl and crush them by hand un­til they look like coarse bread­crumbs. You don’t want dust.

5. Add the cayenne pep­per to the flakes and use a fork to mix in.

6. Work­ing with one piece at a time, dip the chicken in the egg mix­ture, turn­ing the pieces to coat them.

7. Then coat with sea­soned corn­flakes, press­ing the flakes to help them stick.

8. Trans­fer the coated pieces to a bak­ing sheet. Bake un­til golden brown and crisp – about 40 min­utes. By this time the chicken will be cooked through, but do check.

9. Sprin­kle with salt and pep­per be­fore serv­ing.

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.