Yoghurt crumbed chicken

Recipe from: 9/17/1998 12:00:00 AM
Ingredients 9
Servings 6
Time

Ingredients

  • 125
    ml
    fresh lemon juice
  • 45
    ml
    honey
  • 1
    clove garlic, crushed
  • 2
    kg
    chicken pieces
  • salt and freshly ground black pepper
  • 90
    ml
    plain yoghurt
  • 200
    ml
    dried breadcrumbs
  • 200
    ml
    crushed cornflakes
  • 45
    ml
    grated Parmesan cheese
 

Method

+/- 60 min
 
Mix the lemon juice, honey and garlic together. Season the chicken pieces generously with salt and pepper and place in a non-metal dish. Pour over the lemon marinade, cover and leave for two hours, or preferably overnight. Turn the chicken pieces occasionally. Preheat the oven to 180 ºC and spray a baking sheet with non-stick spray or butter lightly. Remove the chicken from the marinade and pat dry. Brush each piece with the yoghurt. Mix the breadcrumbs, crushed cornflakes and Parmesan cheese and roll the chicken pieces in the mixture until completely coated. Arrange the chicken pieces on the baking sheet, cover with aluminium foil and bake for 40 minutes. Remove the covering and bake for another 20 minutes until golden brown and cooked. Serve with a scoop of plain yoghurt, lemon wedges and a salad. Serves 6.
 

Read more on: poultry  |  bake
 

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