Do you have this thing going on? You read a recipe, or mark one and say “I must try that”….. then time passes, days, months, years even and you still haven’t tried it?
Well that’s the way it was with me and this recipe. Having heard/read about it, probably 4 years ago, I finally got around to doing it last week!!!!
When we get a chicken here – be it one of our own, or a bought in free-range one – generally speaking we portion it out and freeze what we aren’t going to use immediately. So it was that last week I found 2 or 3 packs of chicken wings in the freezer – they too had probably be lurking about for a while!
We had the buttermilk and I grabbed the opportunity to try the recipe. So far, so good!
Aha! Not so!
I check the recipes. I knew Mona and The Chef over at WiseWords had a buttermilk chicken recipe in their book (have you got that book yet? You should!). Checked out the recipe…. it called for flour (we were all out), and deep frying (I don’t have one)!
It was a day when Alfie was away with the car. I am home alone, ‘carless’ in Redwood, nearest shop 4 miles away.
Did the ‘google’ thing to come up with some other ideas, and here’s how I adapted the Buttermilk Chicken dish.
Ingredients:
- 6 x chicken wings
- Half litre of Buttermilk
- 1 tsp brown sugar
- Salt & Black Pepper
- 4 oz Jumbo Oat flakes
- 4 oz Pure Gram flour
- 1 tsp cumin seeds
Method:
Place chicken wings (or whatever portions you are using) in a shallow tray. Sprinkle with salt, pepper and brown sugar. Cover with buttermilk. Leave to soak overnight.
Next day line a baking tray with some parchment paper or tinfoil. Place a cooling rack on top of baking tray.
Mix your flour, oatflakes and cumin seeds together and dip each piece of chicken into mix to coat. Place your coated chicken pieces on top of wire rack and leave to stand for about an hour. (This gives them a chance to dry out a bit.)
When you are ready to cook your chicken pieces, heat your oven to 180 deg. Place the chicken pieces (still on the wire rack) into oven and cook – the chicken wings took about 30 minutes. Obviously bigger pieces will take longer.
The oatmeal gives a really crunchy coating to the lovely succulent chicken underneath!
Enjoy 🙂
A Year In Redwood 