Before going away to Perth, I lost sleep over this recipe. It appeared in my mind on the night before we were due to fly off. Mr told me to quickly write down the details. I was very eager to trial it right there but had to wait until when I got back from my two interstates trips. Funny how creativity comes at random times.
The idea is to merge two recipes. One, I have cooked before which was the buttermilk roasted chicken. I really liked the buttermilk roasted chicken but I knew it could be lifted with more flavours. Another was a whole chicken roasted with a South-American twist from Delicious magazine. I had this on the list to cook a while ago but haven’t got around to trying it. The latter was a bit of work due to the whole chicken. I worked on the recipe and refined it until I was quite happy with it :). You know me, I like to test a recipe at least twice before putting the I Dream In Chocolate stamp of approval ;).
The recipe is quite simple, all you have to do is marinate the chicken overnight. The next day, just pop the chicken in the oven and soon enough dinner is ready! I also tried coasting the buttermilk chicken with breadcrumbs. You don’t have to do this but I do recommend it. The breadcrumb part does makes the chicken taste better. There are quite a number of ingredients in the recipe but most of these stuff should already be in your pantry, hopefully! This is probably the next best thing to fried chicken. There is never a replacement for fried chicken but who says you can’t cheat a little with more health benefits?
Final result :). I served the chicken with the Mexican corn recipe I used from Iron Chef Shellie
Serves 3-4 people with sides
1 1/2 cup of buttermilk
1 tablespoon of smoked paprika
2 tablepoons of any white drinking wine
2 tablespoon of white wine vinegar
1 tablespoon of extra virgin oil
1 tablespoon of cumin
1/2 tsp of oregano
3 garlic cloves crushed
1 tablespoon of seat salt or kosher salt
1 tablespoon of sugar
1 teaspoon of black pepper
750 – 850 grams of chicken. In this recipe I used 6 chicken thighs about 780 grams in weight*
1 cup breadcrumbs (optional)
*I would normally use chicken thighs for this recipe but it would work great with drumsticks, marylands, chicken wings or drumlets. Avoid using chicken breast as it gets too dry. Just adjusted the timing of the cooking if you use different cuts of chicken.
1. Whisk all the ingredients except for the chicken and breadcrumbs in a measuring jar.
2. Pour marinate into a large zip lock bag.
3. Add the chicken pieces and close the zip lock bag. Gently move the chicken around until it’s well coated.
4. Placed chicken into the fridge for a minimum for 24 hours and 48 hours at maximum.
5. After 24 hours preheat your oven to 190 degrees. Oven temperature varies, so please adjust temperature accordingly.
6. While the oven is warming up, remove chicken from the zip lock bag and discard buttermilk. If adding breadcrumbs, place breadcrumbs on a plate and coat both sides of the chicken well.
7. Place chicken on a roasting rack and add a tinge of paprika, salt and pepper on top. You don’t need a roasting rack but if you usually just use a tray, make sure you flip the other side of the chicken about 15 minutes midway through cooking.
8. Roast chicken for about 30 minutes or until cooked thorough