January 03, 2017
Dinner, Poultry, Chicken,
Fruit, Apple, Vegetables, Carrot, Easy/Beginner Cooking, Quick Meals, Game/Sports Day, Sunday Dinner, Weeknight Meals, Oven Bake, Make it from scratch, Bone-in Pieces more
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"Love a good crispy oven baked piece of chicken and this one from one of our national supermarkets and their free monthly magazine (September '16) look good. Also allow for 2 hours resting time."
Place the chicken in a shallow glass or ceramic dish and pour over buttermilk and turn to coat and then cover with plastic wrap and place in the fridge for 2 hours to rest.
Preheat the oven to 200C.
Line 2 baking trays with baking paper.
Combine the flour, sesame seeds, paprika, cumin, coriander, oregano, fennel, celery salt and pepper in a large bowl.
Drain 1 piece of chicken from the buttermilk, then place in the flour mixture, turning to coat and place on a lined tray and repeat with the remaining chicken and flour mixture.
Spray chicken and with oil and bake, turning occasionally and swapping trays halfway through the cooking, for 40 to 45 minutes or until golden brown and cooked through.
To make the apple and radish slaw, combine the apple, radish, carrot, cabbage, fennel, mayonnaise and mustard in a bowl and then add the mint and toss to combine and then season to taste.
Place the chicken in a serving dish and serve with the slaw.
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Wonderful chicken with outstanding slaw! I skipped the oregano and the mint but otherwise made as directed, except we cut all the ingredients for the chicken in half but not the slaw. We will be eating the remainder of the slaw throughout the week. Thanks for sharing!