You know it’s a great meal when you make extras and there are no leftovers. That’s what happens every time I prepare these crunchy, flavourful drumsticks which my family prefers over fried chicken. One of the reasons I love this recipe is that you can pop the chicken pieces into the marinade and put it in the freezer; I usually have several packages tucked away in there so on a busy day I can just pull them out, defrost carefully during the day and then they’re in the oven in just minutes. Another bonus of this recipe is that cornflake crumbs are fortified with vitamins, so they are packed with nutrition! If your family likes things spicy, feel free to add a little chili powder, paprika, cayenne or other seasonings to the crumbs prior to dipping the chicken pieces. This chicken is as delicious cold as it is hot, making it an ideal dish for a picnic or pot luck.
Ingredients
Directions
Combine the buttermilk, garlic, onion, Dijon mustard, 1 teaspoon (5 g) each of salt and pepper, paprika, lemon juice and hot sauce in a bowl and stir until evenly combined.
Put the chicken in a large ziplock bag just large enough to hold it and pour the buttermilk mixture over the chicken, cover, and refrigerate 12 - 24 hours, turning once.
If you want to freeze the chicken in the buttermilk brine; just squeeze the air out as you seal it in the ziplock bag and put in the freezer. Let it thaw safely and completely before proceeding.
Heat the oven to 425°F. Line a baking sheet with foil and then fit a wire rack inside it (to elevate the chicken so it gets crispy on all sides). Set aside.
Place the Corn Flake Crumbs in a shallow dish (I use a pie plate) and season with salt and pepper (and other seasonings, as mentioned above, if your family likes things spicy).
Remove the pieces of chicken one at a time from the buttermilk marinade, letting the excess drip off for a moment.
Place the chicken pieces, also one at a time, in the Corn Flake Crumbs, turning to coat completely and pressing the crumbs onto the chicken to adhere. Set the coated chicken on the wire rack on the baking tray.
When all the chicken is crumb-coated, drizzle the melted butter evenly over the chicken.
Bake until golden and crispy and an instant-read thermometer inserted into the thickest part of the largest piece of chicken registers 165°F, about 30 – 35 minutes.
Refrigerate if not serving within 20 minutes.
I have a weakness for snacks, preferably healthy ones. Yup, I'm that person who needs to be forcibly separated from the pre-dinner nibbles, particularly if they involve dips and things to dip in 'em. Two of my favourites are hummus and guacamole; I like to serve them with a giant platter of veggies so I can overindulge in the dips almost guilt-free. I had an "aha" moment the other day - what if I combined my two favourite dips? The result is impossibly delicious and way, way better than the sum of its parts. Adding guacamole ingredients to prepared hummus makes for a quick, creamy, nourishing snack that just might get your kids eating more veggies!
Ingredients
Directions
Add hummus to a food processor or blender.
Peel and pit avocados and add to blender.
Add lime juice and cayenne pepper and puree on high speed until very smooth.
Taste and add more lime juice and/or cayenne to suit your taste.
Serve with prepared vegetables, pita crisps or tortilla chips.
Makes approximately 2 cups of humm-amole.
Don't Miss This Recipe For 'Holy Moly It's The World's Best Guacamole'
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