Makes 3 - 6 servings
Ingredients:
6 chicken thighs, cutlets bone in,skin off,about 700 g total
1 cup buttermilk
1/2 envelope original ranch dressing mix
4 teaspoons hot sauce (more if you wish)
1 cup dry breadcrumbs
1/2 cup grated parmesan cheese
2 teaspoons paprika
1 teaspoon garlic salt
1/2 teaspoon cayenne
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
cooking spray, to cook
Directions:
1 Prick the thigh cutlets all over with a fork.
6 chicken thighs, cutlets bone in,skin off,about 700 g total
1 cup buttermilk
1/2 envelope original ranch dressing mix
4 teaspoons hot sauce (more if you wish)
1 cup dry breadcrumbs
1/2 cup grated parmesan cheese
2 teaspoons paprika
1 teaspoon garlic salt
1/2 teaspoon cayenne
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
cooking spray, to cook
Directions:
1 Prick the thigh cutlets all over with a fork.
2
Mix together the buttermilk, ranch dressing mix and hot sauce.
3
Marinate the chicken for at least 1 hour and overnight if you wish.
4
Preheat your oven to 200C.
5
Mix together the remaining ingredients (except spray oil) in a
large bowl and dip the marinated chicken pieces into this, pressing on
well.
6
Place on a baking sheet, spray with oil and cook for about 40
minutes or until the juices run clear, reducing the oven to 180 after
about 10 minutes.
7
We ate this with a garden salad, and oven baked wedges.
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