Sometimes we just need some fried chicken. I’m a huge fan of creating fakeaways. I don’t believe in restricting a child’s diet or stopping them from enjoying all foods. Yes, I limit the amount of high fat/salt foods, but I never say you can’t have that because it’s bad.

Try making healthier alternatives at home. Like this baked fried chicken. If serving to the whole family, I would suggest removing the coating before giving to little ones under 1.

I always have the dry ingredients in my cupboard and my freezer generally has chicken legs and thighs (higher in iron than breasts), BUT I never have buttermilk. I found a tip online years ago to add vinegar to milk to replace buttermilk. If I’m honest, I am not 100% sure if it’s the same, but I’ve been doing it ever since.

INGREDIENTS

1tbsp vinegar

Milk

200g plain flour

2 medium eggs, whisked

2tbsp paprika

2tbsp garlic granules

2tbsp onion granules

1tsp salt

1tsp pepper

1tbsp cajun spice

Rapeseed Oil (Olive is fine)

METHOD

Add chicken pieces to a large bowl or tupperware dish. Add vinegar and enough milk to cover the chicken.

Pop in the fridge for at least an hour.

Preheat oven to 190C (fan)

On a large plate or bowl mix spices and flour

Add whisked egg to a large bowl

Have an oven proof dish ready.

Using one hand (you want to keep one hand dry), dip chicken into egg, then coat in flour mixture. Gently shake off any excess coating. 

Place in the oven dish, continue until all pieces are done.

Drizzle chicken with oil.

Cook in oven for 30-40mins or until cooked through and golden brown. If some of the coating remains white during cooking, just drizzle some more oil over the spots.

Serve with wedges/chips, chunky slaw and veg. 

Eat. Enjoy