Unfried Chicken With Thyme Ranch
To simulate the flavour and crunch of fried chicken, thighs and drummies are seasoned with Old Bay, dipped in eggs and buttermilk then coated in crushed cornflakes. Baked to golden perfection, the juicy pieces are served with a tangy ranch dip flavoured with thyme. When shopping for cooking spray, look for brands where the only ingredient is oil.CJJ
Ingredients:
Thyme Ranch Dip
1/2 cup (125 mL) mayonnaise, preferably Hellmann’s
1/2 cup (125 mL) shaken buttermilk
2 tsp (10 mL) fresh lemon juice
1 small clove garlic, grated on rasp
Salt and freshly ground pepper to taste
1/4 cup (60 mL) finely sliced chives
1 tsp (5 mL) finely chopped thyme
Chicken
6 skin-on, bone-in chicken thighs, about 1 3/4 lbs (795 g) total
6 skin-on chicken drumsticks, about 1 1/3 lbs (605 g) total
Old Bay Seasoning and salt to taste
Olive or canola oil spray
6 cups (1.5 L) cornflakes
2 large eggs
1/4 cup (60 mL) shaken buttermilk
1 tsp (5 mL) paprika
1/2 tsp (2 mL) garlic powder
Salt and freshly ground pepper to taste
Flaky sea salt to finish (optional)
Frank’s RedHot sauce for serving
Directions:
For the ranch, whisk mayo, buttermilk, lemon juice, garlic, salt and pepper in a mixing bowl until smooth. Stir in herbs. Transfer to an airtight container. Cover and refrigerate up to 1 week.
For the chicken, lay out chicken on a baking tray. Pat dry with paper towel. Season lightly with Old Bay then lightly with salt. Transfer to an airtight container. Refrigerate overnight.
Preheat oven to 400°F (204°C). Line a baking sheet with foil. Cover with a rack. Spray rack with oil.
Place cornflakes in a large freezer bag. Press out air and seal. Using a rolling pin, roll bag to crush cereal until most flakes are 1/4 inch (5 mm) or less. Transfer to a shallow baking dish. Set aside.
In a large bowl, whisk eggs, buttermilk, paprika, garlic powder, salt and pepper. Working one piece at a time, dip chicken in egg mixture, letting excess drip off. Dredge in cornflake mixture and place on prepared tray, skin side up. Spray chicken with canola oil. Bake on middle rack until crispy and cooked through, about 45 minutes.
Remove from oven and transfer to a serving platter. Sprinkle lightly with flaky salt (if desired) and serve with Thyme Ranch Dip and Frank’s RedHot sauce.
Serves 4 to 6
Thyme Ranch Dip
1/2 cup (125 mL) mayonnaise, preferably Hellmann’s
1/2 cup (125 mL) shaken buttermilk
2 tsp (10 mL) fresh lemon juice
1 small clove garlic, grated on rasp
Salt and freshly ground pepper to taste
1/4 cup (60 mL) finely sliced chives
1 tsp (5 mL) finely chopped thyme
Chicken
6 skin-on, bone-in chicken thighs, about 1 3/4 lbs (795 g) total
6 skin-on chicken drumsticks, about 1 1/3 lbs (605 g) total
Old Bay Seasoning and salt to taste
Olive or canola oil spray
6 cups (1.5 L) cornflakes
2 large eggs
1/4 cup (60 mL) shaken buttermilk
1 tsp (5 mL) paprika
1/2 tsp (2 mL) garlic powder
Salt and freshly ground pepper to taste
Flaky sea salt to finish (optional)
Frank’s RedHot sauce for serving
Directions:
For the ranch, whisk mayo, buttermilk, lemon juice, garlic, salt and pepper in a mixing bowl until smooth. Stir in herbs. Transfer to an airtight container. Cover and refrigerate up to 1 week.
For the chicken, lay out chicken on a baking tray. Pat dry with paper towel. Season lightly with Old Bay then lightly with salt. Transfer to an airtight container. Refrigerate overnight.
Preheat oven to 400°F (204°C). Line a baking sheet with foil. Cover with a rack. Spray rack with oil.
Place cornflakes in a large freezer bag. Press out air and seal. Using a rolling pin, roll bag to crush cereal until most flakes are 1/4 inch (5 mm) or less. Transfer to a shallow baking dish. Set aside.
In a large bowl, whisk eggs, buttermilk, paprika, garlic powder, salt and pepper. Working one piece at a time, dip chicken in egg mixture, letting excess drip off. Dredge in cornflake mixture and place on prepared tray, skin side up. Spray chicken with canola oil. Bake on middle rack until crispy and cooked through, about 45 minutes.
Remove from oven and transfer to a serving platter. Sprinkle lightly with flaky salt (if desired) and serve with Thyme Ranch Dip and Frank’s RedHot sauce.
Serves 4 to 6
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