18 March 2011

Recipe: Crispy Yoghurt Chicken


125ml Lemon juice
37,5ml Honey
1 Clove garlic, crushed
Freshly ground black pepper
1,5kg Chicken pieces
60ml Plain yoghurt
3ml Salt
250ml Dried breadcrumbs
250ml Crushed cornflakes
25ml Grated Parmesan cheese
Celery leaves and lemon wedges to garnish


1)- Preheat oven to 180 degrees Celsius.

2)- Combine lemon juice, honey, garlic and black pepper in Quick Shake (250ml).

3)- Place chicken in SEASON SERVE, pour sause over and refrigerate for at least 2 hours, turning regularly.

4)- Remove chicken pieces from marinade, drain well. Pat dry with absorbent kitchen paper towels.

5)- Brush each piece lightly with yoghurt seasoned with salt.

6)- Combine breadcrumbs, cornflakes and cheese in a FIESTA DOUBLE DINER and coat each chicken piece in this mixture.

7)- Place on lightly greased baking tray and bake for 45 minutes or until tender, turning every 20 minutes.

8)- Serve hot, garnished with celery leaves and lemon wedges in a LEGACY GIANT SERVER, LOW (2,8l).

To make your own breadcrumbs place stale bread in a low oven for 15-20 minutes.

Put into a plastic bag and crush into crumbs with a rolling pin.

SOURCE - Tupperware


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