SOUTHERN FRIED CHICKEN RECIPE - BBC FOOD
Enjoy Tom Kerridge's lighter version of southern "fried" chicken. Its mouth-watering secret is a low-fat buttermilk marinade and a crispy crumb packed with flavour. Each serving provides 509 kcal, 63g protein, 42g carbohydrates (of which 6g sugars), 7g fat (of which 2g saturates), 4g fibre and 3.2g salt.
Provided by Tom Kerridge
Prep Time 12 hours
Cook Time 1 hours
Yield Serves 4
Number Of Ingredients 25
Steps:
- For the marinade, mix the ingredients together in a large bowl, add the chicken and coat well. Refrigerate overnight, or for at least four hours.
- For the potato salad, place the potatoes into a saucepan of cold water, bring to the boil and cook for 20 minutes or until tender. Drain and set aside to cool. In a small bowl, mix the yoghurt, mayonnaise, mustard and wine vinegar together and set aside.
- Preheat the oven to its hottest setting and line a large baking tray with baking paper.
- For the crispy coating, mix all the ingredients together in a shallow bowl. Dip the chicken into the mixture and turn to coat well on all sides. Place on the lined baking tray. Spray each thigh 4–5 times with the oil.
- Cook on the top shelf for 20–30 minutes, or until crispy, browned and cooked through. To test, poke the thickest part of the thigh with a skewer, the juices should run clear.
- Halve the cooled potatoes and place into a serving bowl. Toss with the yoghurt mixture, pickles and herbs and season to taste. Serve alongside the Southern-style thighs.
Nutrition Facts : Calories 509kcal, CarbohydrateContent 42g, FatContent 7g, FiberContent 4g, ProteinContent 63g, SaturatedFatContent 2g, SugarContent 6g
BEST PEPPERMINT POKE CAKE RECIPE - HOW TO MAKE ... - DELISH
A Peppermint Poke Cake from Delish.com is a must make this holiday season.
Provided by Lena Abraham
Categories dessert
Total Time 1 hours
Prep Time 30 minutes
Cook Time 0S
Yield 1
Number Of Ingredients 7
Steps:
- Preheat oven to 350º and grease a 9"-x-13” pan. Prepare chocolate cake mix according to package directions with the addition of mint extract and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Poke cake all over with a peppermint stick or the bottom of a wooden spoon. In a small bowl, microwave marshmallow creme and water for 1 minute, then stir until smooth. Stir in 1/3 cup crushed candy canes, then pour all over cake, making sure to fill the poked holes. Frost cake with whipped topping and garnish with remaining crushed candy canes and fudge sauce. Serve.
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