Almost fried chicken
- 4 chicken thigh cutlets, skin removed
- 600ml buttermilk
- 700g sweet potatoes, cut into 1cm-thick wedges
- ¹⁄³ cup wholemeal flour
- 1 tablespoon dried Italian herbs
- 1 teaspoon garlic powder
- 1 teaspoon dried onion
- 1 teaspoon smoked paprika
- 1 cup quinoa flakes
- 120g baby leaf mix with carrot and beetrootbeetsX
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
1 Preheat oven to 220°C. Line 2 baking trays with baking paper. Place chicken and buttermilk in a bowl. Stand until required.
2 Place potato wedges on one prepared tray. Lightly spray with oil, then bake for 35 minutes or until golden and tender.
3 Meanwhile, place flour, herbs, garlic powder, dried onion, paprika and quinoa in a large bowl. Remove chicken from buttermilk. Working with one piece at a time, coat chicken in quinoa mixture, pressing quinoa into chicken to secure. Place chicken on remaining prepared tray, then bake for 30 minutes or until golden and cooked through.
4 Place salad mix, vinegar and oil in a bowl, tossing to coat. Serve chicken and wedges with salad.
Nutrition Info (per serve)
Total fat 18.5g
–Saturated fat 5.4g
Dietary fibre 9.6g
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