Mr Meks Fakeaway – Daddy Baked Chicken!

Like most people I love a good takeaway, however the problem with a take away is the cost both to your pocket and your waistline.     What if, however I could make my own take away food?  Not only could I make it healthy and tasty but I could also do it on a budget.

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This Saturday I decided to do my own fried chicken meal.   Firstly I researched various chicken recipes across the internet and decided to take the best bits of each recipe and make my own delicious Daddy fried (baked!) chicken!   I spent £3 on the Chicken and 75p for the buttermilk at Sainsburys (see recipe at the bottom of this page).

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In order to bulk it out I needed some delicious sides to go with my fantastic chicken so I cut some potatoes into chips and popped them into the Actifry with a couple of sprays of Frylight to make them a healthy alternative to fast food fries.  I also made up a packet of Curry flavoured savoury rice and added a tin of BBQ beans.   Finally I found a recipe for some American style gravy which was delicious (see this recipe)

 

The kids loved this the taste and flavour of the chicken and the gravy and both mum and dad enjoyed the savings made on our bank account and our belt straps!

 

 

Daddy Baked Chicken

 

Ingredients

12 Chicken Drumsticks

Marinade

  • 2 cups buttermilk
  • 1 tablespoon of thyme
  • 3 cloves garlic, Crushed
  • 1 tablespoon of Paprika
  • 1 teaspoon of Onion Powder
  • salt and freshly ground black pepper

Coating

  • 3 cups crushed corn flakes
  • 2 teaspoons thyme
  • 1 teaspoon of Veg stock
  • Salt.

 

 

Directions

 

Mix together the marinade ingredients in a large bowl. Add chicken and sauce into a zip locked bag and then move the chicken around in the bag until it’s coated with the sauce (Removing chicken skin will reduce calories however I love the skin!).   Place the sealed bag in the fridge overnight or for about 4 hours.

 

Preheat the oven to 200 celsius. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.

 

Add corn flakes, veg stock, salt and thyme together in a blender and blend until the mix becomes crumbs.

 

Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake mixture, until it’s coating in crumbly goodness. .


Place on the wire rack-fitted sheet tray and bake for 40 minutes until golden and crisp.

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