Servings : Serves 5-6
Chicken with a crispy coating and moist tender meat, perfect for picnics and healthier than the fried version.
- 1 kg chicken thighs and drumsticks (with the skin on)
- 1/4 cup mayonnaise
- 1 tsp. garlic paste
- 1 tsp. paprika powder
- 1/2 tsp. chilli powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 cup fresh/dry breadcrumbs
- 1 handful fresh herbs, chopped fine
- oil for greasing the pan
Put the mayonnaise, garlic paste and all the spices into a bowl and season lightly with some salt and pepper. Then mix it all well. In a separate bowl, add the herbs to the breadcrumbs plus a teaspoon each of salt and pepper.
Now dip one chicken piece at a time first into the mayonnaise mixture and then into the breadcrumbs mixture making sure to coat all the sides. Put them into a container and refrigerate for at least an hour or up to overnight for the flavours to infuse.
Preheat the oven to 200°C. Grease a baking tray lightly and then place the chicken pieces with the skin side facing up. Bake for 20 minutes and then turn the heat down to 180 C and continue to roast for another 20 minutes. You can then reduce the heat to 120 C and continue baking for another 15 minutes to ensure the chicken is falling off the bone.
Serve with a salad or accompaniments of your choice.