Hi everyone.
I hope everyone is well, well fed, relaxed from the summer and ready for another recipe.
I had friends and family popping over last night. The lovely thing about food is it brings us together. With these get-togethers we don’t need to slave for hours over a hot stove and be too frazzled for fun.
Here’s a lovely flavourful recipe I made last night (I did prepare it the night before just simply to allow the meat to marinade).
Kentucky baked chicken recipe
Ingredients
150ml buttermilk
Grated rind of lemon
Two cloves of garlic, crushed
½ tsp celery salt
1 tsp ground black pepper
½ tsp smoked paprika
½ tsp wholegrain mustard
1 tsp dried herbes de provence
Eight small drumsticks
Bowl of plain flour
A little spray oil
Method
Mix the buttermilk with the lemon, garlic, celery salt, pepper, paprika, mustard and herbs. Mix well, pour over the chicken and rub in, leave for three hours or overnight.
Preheat the oven to gas mark 7, 220c
Place the flour in a bowl, remove the chicken from marinade and roll into the flour. Place the drumsticks on a lightly oiled baking tray and spray with a little oil. Roast for 15 minutes, spray a little more oil on to the chicken and cook for a further 15-25 minutes until the chicken is golden and no longer pink in the middle.
I served the chicken with a homemade coleslaw (shredded white cabbage, shredded onion, grated carrot, seasoning and mayonnaise to bind), garlic bread and green salad. If you don’t like drumsticks then chicken breasts are fine - just reduce cooking times by about ten minutes and enjoy!
