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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This tasty chicken recipe has a delicious crispy coating but is baked instead of fried, making it a healthier option than takeaway fried chicken.
1 Preheat oven to 220°C. Line 2 baking trays with baking paper. Place chicken and buttermilk in a bowl. Stand until required.
2 Place potato wedges on one prepared tray. Lightly spray with oil, then bake for 35 minutes or until golden and tender.
3 Meanwhile, place flour, herbs, garlic powder, dried onion, paprika and quinoa in a large bowl. Remove chicken from buttermilk. Working with one piece at a time, coat chicken in quinoa mixture, pressing quinoa into chicken to secure. Place chicken on remaining prepared tray, then bake for 30 minutes or until golden and cooked through.
4 Place salad mix, vinegar and oil in a bowl, tossing to coat. Serve chicken and wedges with salad.
Calories 643 cal
Kilojoules 2688 kJ
Total fat 18.5 g
Saturated fat 5.4 g
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