Cooked - Giancarlo's 'finger Lickin' Crispy Chicken

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Giancarlo's 'finger Lickin' Crispy Chicken

1.0

250ml buttermilk

1 tablespoon Dijon mustard

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon paprika

1.5kg bone-in chicken pieces or breast meat

Olive oil spray or 4 tablespoons olive oil

1 teaspoon dried or fresh thyme leaves, stripped from the stems

2 tablespoons dried or fresh roughly chopped sage leaves, stripped from the stems

2 garlic cloves

100g gluten-free flour (try coconut or gram flour for a nutty taste)

3 tablespoons dried oregano

1 tablespoon mustard powder

1 tablespoon ground ginger

Mix together the buttermilk, mustard, salt, pepper, and paprika in a bowl.
Pour the mixture into a large plastic food bag with the chicken and seal well. Marinate in the fridge for a minimum of 2 hours.
Preheat the oven to 180°C/gas mark 4. Line a baking sheet with a silicone mat or parchment paper.
Chop the fresh herbs and garlic, then combine with the remaining coating ingredients to make the coating mixture.
Dip the marinated chicken in the coating mixture, ensuring it is well covered. Place the chicken on the lined baking sheet.
Spray the chicken with oil spray or drizzle with oil, then bake at 180°C for about 20-40 minutes depending on the type of chicken pieces.
Ensure the chicken is cooked through by testing the internal temperature or checking for clear juices.
Enjoy the gluten-free 'Finger Lickin' Crispy Chicken!'

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍗Chicken

Cuisine🇺🇸American

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 105 weeks ago

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