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Chicken in a Peanut Crust   CD   PIC 40mins plus cooling

 

Serves  4      Cold    Picnic    Poultry

 

Ingredients

   100g/4oz Dry-Roasted Peanuts, finely ground

   25g/1oz Yellow Cornmeal

   3 Garlic Cloves, crushed

   1 tbsp Freshly Grated Ginger

   1/2 teasp Black Pepper

   1 tbsp Salt

   175g/6oz Plain Flour

   240ml/8fl.oz. Milk

   4 Chicken Breasts, halved

 

Instructions

 

1. Preheat the oven to 180C, 350F, Gas Mark 4 and grease a shallow ovenproof dish.

 

2. Combine the ground peanuts, cornmeal, garlic, ginger, pepper, salt and 75g/3oz of the  flour in a medium sized bowl. Place remaining flour and milk in two separate bowls.

 

3. Dredge chicken in the plain flour, dip in the buttermilk then roll in peanut mixture.

 

4. Place in the greased ovenproof dish, cover tightly with foil, and bake for 15 minutes.

 

5. Remove the  foil and bake for a further 20 minutes or until chicken is golden brown and cooked through. Remove chicken from baking dish and cool. The chicken will become crisp as it cools. Serve cold.

 

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