Cheesy Pancake Bakes

Ingredients:

 

Serves 4 – 5

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For the Chicken:

 

500g chicken pieces

 

For the Marinade:

 

1 ½ - 2 cups buttermilk 

1 tsp fresh garlic, finely chopped

1 tsp fresh ginger, finely chopped

1 tbsp salt

 

For the Crispy Corn Flake Coating:

 

2 cups all-purpose flour

½-1 cup corn flour

1 cup Bokomo Corn Flakes

1 tsp cayenne pepper (optional)

1 tsp paprika

1 tsp oregano

1 tsp garlic powder (optional)

1 tsp salt

1 tsp pepper

2 egg

1 cup milk

1-2 cups oil to shallow fry 

 

Recipe:

 

For the Marinade:

 

1. Add the buttermilk, the garlic, the ginger and the salt to a large glass bowl and mix.

 

2. Make deep cuts/slits into each of the chicken pieces (to ensure that they soak up maximum flavor) and add to the bowl.

 

3. Allow to marinade for 3-5 hours or overnight for best result.

 

For the Corn Flake Chicken:

 

1. Add the flour, the corn flour, the corn flakes, the cayenne pepper, the paprika, the oregano, the garlic powder and the salt and pepper to separate bowl. (Stylist: Please crush the corn flakes by hand as you sprinkle them into the mixture to emphasise the crispiness/crunch of the product.)

 

2. Remove the chicken pieces from the buttermilk, allow excess to drip off and coat thoroughly in the flour mix.

 

3. Prepare a simple egg wash by mixing together two eggs and a cup of milk in a shallow bowl.

 

4. Dip the flour-coated chicken pieces into the egg wash mixture and return to the flour mixture to be coated a second time.

 

5. Heat some oil in a large pan on the stove-top (enough oil – to allow for shallow frying.) 

 

6. Test to see if the oil is hot enough by: Adding the back of a wooden spoon to the oil. If it’s hot enough, it will bubble.

 

7. Add a couple of chicken pieces to the oil, reduce the heat and cook for 8-10 minutes. Flip the chicken pieces +/- every 2 minutes. 

 

8. Once golden crust, bake in the oven for 15-20 mins at 160°C

 

9. Serve and ENJOY!