Southern Style Baked Chicken

Having lusted over making this for ages I stalked the internet greedily reading lots of recipes before coming up with this. I’m very happy with the result, truly drool worthy, but next time I’d suggest dipping in melted butter then in the coating twice to get a good covering that (hopefully) won’t fall off in parts.

Easy peasy lemon squeezy! That’s my poor pun at making the buttermilk to soak the chicken in overnight. If you can buy buttermilk go for it. Here we can’t so into a bowl goes enough milk to cover the chicken with a good squeeze of lemon juice, a tsp of paprika and some black pepper. Leave in the fridge overnight to marinate. I used 6 chicken drumsticks, there’s 3 left which will go into a salad for lunch today. 

The coating, two ways.

Low carb version, just nuts. Lots of nuts! Blitz almonds, walnuts, hazelnuts, pecans – whatever you like until really fine. Add some chilli flakes and seasoning. Dip the chicken in melted butter then in the nut concoction. 

Sinfully high carb version: Blitz flavoured crackers or crisps of choice.  Add the same seasoning. Dip in melted butter then in the oh so naughty carbs.

Bake at 200 degrees until cooked throughout. These drumsticks were massive and took almost an hour! 

Potato salad was dressed with olive oil, lemon juice, honey mustard and seasoning. 

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