Скачать с ютуб Curtis Stone's ‘Fried’ Chicken with Iceberg Wedge Salad в хорошем качестве

Curtis Stone's ‘Fried’ Chicken with Iceberg Wedge Salad

Crunchy chicken drumsticks, you just can’t beat ‘em! Try Curtis Stone's ‘Fried’ Chicken with Iceberg Wedge Salad (RECIPE BELOW) for an irresistible dinner everyone will love. Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends:    / coles   ‘Fried’ Chicken with Iceberg Wedge Salad Recipe by Curtis Stone Serves 4 Prep 20 mins (+ 5 mins cooling & 2 hours marinating time) Cooking 40 mins 1 cup (250ml) buttermilk 8 chicken drumsticks 1 cup (75g) panko breadcrumbs 3 tsp ground paprika 1 1/2 tsp garlic powder 1 1/2 tsp onion powder 1/3 cup (50g) plain flour Canola oil, to drizzle Iceberg wedge salad 50g blue cheese 1/4 cup (75g) mayonnaise 1/4 cup (60g) sour cream 1/4 cup (60ml) buttermilk 1 tbs lemon juice 1 iceberg lettuce, quartered 2 celery sticks, cut into batons 1 carrot, peeled, cut into batons 2 radishes, thinly sliced 1 Position oven rack in centre of oven. Preheat oven to 220°C (200°C fan-forced). Place 2 wire racks on 2 baking trays. 2 Pour the buttermilk into a large bowl. Add the chicken and toss to coat. Cover and place in the fridge for 1-2 hours to develop the flavours. 3 In a shallow bowl, combine the breadcrumbs, paprika, garlic powder, onion powder and flour. Drain chicken, 1 drumstick at a time, and transfer to the breadcrumb mixture. Toss to coat. Place on the prepared wire racks. Lightly drizzle chicken with oil. Bake for 20 mins or until the top is crisp. Turn the chicken and bake for a further 15-20 mins or until crisp and cooked through. Set aside for 5 mins to cool slightly. 4 Meanwhile, to make the iceberg wedge salad, whisk the blue cheese, mayonnaise, sour cream, buttermilk in a medium bowl. Add the lemon juice and stir to combine. Season. 5 Arrange the lettuce on a serving platter and drizzle with the blue cheese mixture. Season chicken with salt and serve with the salad, celery, carrot and radish. Get-ahead tip: The breadcrumb mixture can be made up to 1 week ahead, stored in an airtight container at room temperature. The chicken can marinate in buttermilk for up to 1 day, covered and refrigerated. Want more dinner recipes? Check out our ‘Weeknight meals from the pantry’ playlist    • Weeknight meals from the pantry  , which includes: Sweet potato & zucchini fritters:    • Sweet Potato & Zucchini Fritters   Fast Thai beef salad:    • Fast Thai beef salad   Corn & zucchini frittata:    • Corn & Zucchini Frittata   Smoked salmon fettuccine with creamy lemon sauce:    • Smoked Salmon Fettuccine with Creamy ...