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Southern Style Halogen Oven Chicken

Succulent, spicy and savoury. Just as delicious as the deep fried original, this healthier take on Southern-style chicken is melt-in-the mouth-good. The fiery buttermilk marinade tenderises the chicken for unbelievably juicy meat and a perfectly crispy crust. Finger licking good!

Spicy Halogen Oven Baked Southern Style Chicken 2

Ingredients


10 chicken thighs, breasts or drumsticks
350ml buttermilk (or milk with 1 tbsp of lemon juice)
3 tbsp extra virgin olive oil
3 tbsp hot chilli sauce
2 tbsp Dijon mustard
2 tbsp minced garlic
2 tbsp minced parsley
2 tsp salt
½ tsp ground black pepper
1 large onion, sliced
50g breadcrumbs
40g freshly grated Parmesan cheese
1 ½ tbsp plain flour
2 tsp dried thyme
½ tsp paprika
½ tsp cayenne pepper
3 tbsp butter, melted

Method


  1. Mix the buttermilk, mustard, garlic, hot chilli sauce, oil, 1 teaspoon salt, ½ teaspoon pepper and the onion together in a large bowl
  2. Add chicken pieces and turn to ensure an even coating. Cover and chill in the fridge for at least 4 hours. Turn the chicken every hour or so
  3. Mix breadcrumbs, Parmesan, flour, paprika, thyme, cayenne, parsley and 1 teaspoon salt together in a separate bowl
  4. Take chicken pieces out of marinade and add to the breadcrumb mixture, turning frequently to coat completely
  5. Transfer chicken to round halogen oven tray and leave to stand for half an hour.
  6. Pre-heat halogen oven to 230°C
  7. Place oven tray on a high rack and cook at 230°C for 10 minutes, turning every couple of minutes
  8. Reduce temperature to 200°C and cook for a further 10-15 minutes or until crispy and golden

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