This is one of those recipes, you’ve had it forever and have been meaning to try it for ages but somehow have never gotten around to it. Then you try it and you wonder why it took you this long. This oven fried chicken was really tasty, milder than I was expecting but none the worse off for that. Teamed up with some lightly roasted potatoes, it was just the thing for an ‘in front of the TV’ easy, tasty dinner. The preparation took a little time, as breading will but it was pretty much ‘put in the oven and leave it’ from there.
Regarding the buttermilk, as always, I used a mixture of Greek yoghurt and milk.
Not being particularly well versed in what Cajun spice should taste like I naturally needed to make my own. I’ve included a version of it (because I made a ton of it and then lost the exact recipe) below also, in case you want the authentic taste of ‘Cajun, the way you get it at my house’. 🙂
Cajun Oven-Fried Chicken
1/3 cup low-fat buttermilk
1 Tbls Cajun seasoning
1 cup breadcrumbs
2 chicken breast halves, skinned
2 chicken drumsticks, skinned (I used just drumsticks)
2 chicken thighs, skinned
Preheat oven to 200C. Combine first 2 ingredients in a shallow dish.
Place breadcrumbs in a shallow dish. Dip chicken, one piece at a time, into buttermilk mixture; dredge in breadcrumbs.
Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 200C for 40 minutes or until done, turning after 20 minutes.
Cajun Spice Mix
1 teaspoon salt
2 teaspoons garlic powder
3 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons dry mustard
2 teaspoons coriander
2 teaspoons cumin
Stir everything together until evenly blended. Store in an airtight container.