Chicken

Baked-not-fried chicken with garlic Sriracha yoghurt

Name: Baked-not-fried chicken with garlic Sriracha yoghurt
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 4 eggwhites; 240g millet; 2 tsp mixed dried Italian herbs; 1 tsp smoked paprika (pimenton); 1/2 tsp cayenne pepper; 6 each skinless chicken drumsticks and thighs (bone in); Olive oil spray; 200g thick Greek-style yoghurt; 2 garlic cloves, crushed; 40.00 ml Sriracha; 250g small cucumber (qukes), quartered; 1 bunch radishes, trimmed, quartered; 20.00 ml brown mustard seeds, toasted; 40.00 ml shiro miso (white miso paste); 500ml cider vinegar

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Baked-not-fried chicken with garlic sriracha yoghurt

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by Phoebe Wood

Apr 07, 2015

Craving takeaway fried chicken? Well look no further than your own kitchen with this baked-not-fried chicken with garlic Sriracha yoghurt. It's crunchy, delicious and, most importantly, gluten free.

4 eggwhites
1 1/2 cups (240g) millet flakes
2 tsp mixed dried Italian herbs
1 tsp smoked paprika (pimenton)
1/2 tsp cayenne pepper
6 each skinless chicken drumsticks and thighs (bone in)
Olive oil spray
200g thick Greek-style yoghurt
2 garlic cloves, crushed
2 tbs Sriracha

Radish and cucumber pickles

250g small cucumber (qukes), quartered
1 bunch radishes, trimmed, quartered
1 tbs brown mustard seeds, toasted
2 tbs shiro miso (white miso paste)
2 cups (500ml) apple cider vinegar

Method

1.

For the pickles, place cucumber and radish in a sterilised jar. Whisk mustard seeds, miso and vinegar in a bowl, then pour over vegetables. Chill for at least 1 hour.
2.

Preheat oven to 200°C. Place eggwhite in a bowl and whisk to loosen. Combine millet, Italian herbs, paprika and cayenne in a second bowl and season with salt. Dip chicken pieces in eggwhite, then coat in the millet mixture. Repeat process to double coat chicken. Place chicken on a wire rack set over a baking tray and bake, turning halfway, for 40 minutes or until crisp. Remove from oven and spray with olive oil spray. Return to oven and bake for a further 10 minutes or until golden.
3.

Meanwhile, combine the yoghurt, garlic and Sriracha in a bowl.
4.

Serve the chicken with garlic Sriracha yoghurt and drained pickles on the side.