Crispy Yoghurt Chicken 125 ml Lemon juice 37,5 ml Honey 1 clove Garlic (crushed) Freshly ground black pepper 1,5 kg Chicken pieces 60 ml Plain yoghurt 3 ml Salt 250 ml Dried breadcrumbs 250 ml
Crispy Yoghurt Chicken
- 125 ml Lemon juice
- 37,5 ml Honey
- 1 clove Garlic (crushed)
- Freshly ground black pepper
- 1,5 kg Chicken pieces
- 60 ml Plain yoghurt
- 3 ml Salt
- 250 ml Dried breadcrumbs
- 250 ml Crushed cornflakes
- 25 ml Grated Parmesan cheese
- Celery leaves and lemon wedges to garnish
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Preheat oven to 180°C
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Combine lemon juice, honey, garlic and black pepper
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Place chicken in an airtight container, pour sauce over and refrigerate for at least 2 hours, turning regularly
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Remove chicken pieces from marinade, drain well
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Pat dry with absorbent kitchen paper towels
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Brush each piece lightly with yoghurt seasoned with salt
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Combine breadcrumbs, cornflakes and cheese
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Coat each chicken piece in this mixture
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Place on lightly greased baking tray and bake for 45 minutes or until tender, turning every 20 minutes
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Serve hot, garnished with celery leaves and lemon wedges
To make your own breadcrumbs place stale bread in a low oven for 15-20 minutes
Put into a plastic bag and crush into crumbs with a rolling pin
I make my own gluten free bread crumbs by using gluten free bread instead