Put all the ingredients in a saucepan and whisk together, then bring to a low simmer over a medium heat, cooking until the sugar has just dissolved – about 3 minutes. While the chicken cooks, prepare the sauce.Cook in the oven for 30 minutes or until the chicken is cooked and crispy, turning halfway through to make sure the pieces are golden on all sides. Arrange the chicken on the prepared baking sheet and lightly spritz with sunflower oil. Using tongs, lift the chicken pieces out of the buttermilk marinade one by one (shaking off any excess), then toss gently in the dry mixture until coated on all sides.
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