We are a family of 6. We have a traditional English fayre lover, an ex-vegan, an ex-vegetarian, a human dustbin, a child who loves lobster and one that would exist on sausages and tomato sauce if we let her. Meal times can be a cross between a circus and hostage negotiation. Not funny.
Eldest monkey loves Eat Well For Less and requested baked fried chicken. I live to serve the whims of a 10 year old so we gave it a bash. I couldn’t find a recipe I liked so I made it up as I went along. It was a meal demolished. No arguing, no refusals, just clean plates and a request for more. It was an Aldi special so I’ve worked out that it was 80p per portion including the sides. I’ve put the recipe below. It’s my first attempt at recipe writing and it’s adaptable. I’ll be whacking more spice in the crumb mix next time. Happy monkeys, happy mother, happy husband. Totally fizzies.
Ingredients
1kg chicken legs and thighs
200ml milk
200 grams cornflakes
100 grams grateful cheese
Tsp smoked paprika
Black pepper
Method
Remove the skin from the chicken and soak in milk for at least 15 minutes but the longer the better.
Crush the cornflakes by putting them in a plastic bag and whacking them with a rolling pin. Mixed the crumbs with the grated cheese, paprika and loads of pepper.
Drain the chicken and roll each individual piece in the crumb mix until well coated.
Place on a baking tray lined with baking paper and bake for 45 minutes in a 170 degree fan oven.
We served with sweet potato fries and baked beans.