FINGER LICKIN’ CHA CHA CHICKEN
Lovely served hot from the oven and perfect served cold with salad greens and homemade guacamole.
Actually it came to me when a really nasty cow ‘gave’ me this recipe, by accident, when she wasn’t looking. I applied it to another recipe of mine to make it better than before.
All I can say is, ‘SUCKED IN BITCH!’
Ingredients
1 .5 Kg chicken pieces (I like to use wings and drumsticks)
2.5 Tbsp sweet paprika
1.75Tbsp sea salt
1.75Tbs onion powder
1.25 tsp garlic powder
1.25 tsp ground thyme
1.25 tsp ground oregano
1.25 tsp cayenne pepper
1.5 tsp ground hot chilli powder (optional for a more volcanic effect)
3-4 egg whites
4 cups (small pack) cornflakes
Method
1. Preheat oven to 180 degrees C and line an oven tray with foil.
2. Crush cornflakes into a bowl with your hands or use a food processor for finer crumbs.
3. If you are health conscious remove skin from chicken and any excess fat. I used wings with skin because they were delicious and also extremely in expensive.
4. In another bowl, blend all the spices together well.
5. In a third bowl, whisk the egg whites until fluffy, (don’t need the yolks, they are fatting anyway).
6. With one hand, dip the chicken into the spice and coat well.
7. With the same hand dip the chicken into the egg whites and then into the corn flake crumbs.
8. With the other hand coat the chicken in the crumbs.(this will keep your hands from getting all crumby as well)
9. Place the chicken on the pre prepared baking tray and bake in the oven for 40 minutes until coating is crisp.
Tips
If your oven is too hot your crumbs will burn so check after about 25 minutes and adjust temperature if necessary.
I you are unsure if the chicken is cooked properly pierce it with a small knife near a bone joint at the thickest part. This is the last part to cook, (there is nothing worse than pink chicken).
In order for this to be gluten free make sure the spices are pure and contain no gluten and buy gluten free cornflakes from a health shop.
AUTHENTIC HOME MADE GUACAMOLE
2 ripe avocados (deseeded and skinned)
1 Tbsp finely chopped onion
1 Tbsp finely chopped coriander (optional but not as nice)
Juice of a lemon (I prefer lime)…no pips please!
A splash of tobasco sauce or hot salsa
Season with ground black pepper and sea salt
Method
1. Put all the ingredients in a bowl.
2. Mash roughly with a fork until slightly chunky.
3. Taste and adjust seasoning .Don’t eat it all or you will have to go to the shops again!
4. If making it in advance, press cling wrap onto the surface to stop discoloration.
5. Serve in a nice bowl.
Creation & Illustration by Chef Steve Anderssen ©copyright 2009
