125 ml suurlemoensap
45 ml heuning
1 fyngemaakte knoffelhuisie
Swartpeper na smaak
60 ml gewone jogurt
sout
120 gram gedroogde broodkrummels
250 ml fyngemaakte koringvlokkies
30 ml gerasperde Parmesaankaas
Metode
Meng die suurlemoensap, heuning, knoffel en peper in 'n bak. Voeg hoender by, roer goed om die stukke te bedek.
Bedek en plaas in die yskas vir 2 uur, of oornag.
Maak die hoenderstukke op kombuispapier droog.
Borsel elke stuk liggies met die sout van jogurt met sout. Meng die broodkrummels, mielievlokkies en kaas in 'n bak.
Bedek elke hoenderstuk met hierdie mengsel.
Plaas op 'n ligte gesmeerde bakplaat.
Bak ongeveer 45 minute op 180 Celsius, of tot sag, draai na 20 minute.
Sit warm voor, versier met selderyblare en suurlemoenwiggies
Bedien vier tot ses.
Crispy Yogurt Chicken
125 ml of lemon juice
45 ml of honey
1 crushed clove of garlic
Black pepper to taste
60 ml plain yogurt
Salt
120 gram dried breadcrumbs
250 ml crushed cornflakes
30 ml grated Parmesan cheese
celery leaves and lemon pieces for garnish
Method
Combine the lemon juice, honey, garlic, and pepper in a bowl. Add chicken, stir well to coat the pieces.
Cover and put in the refrigerator for 2 hours, or overnight.
Dry the chicken pieces on kitchen paper or towels.
Brush each piece lightly with the yogurt seasons with salt Combine the breadcrumbs, cornflakes, and cheese in a bowl.
Coat each chicken piece with this mixture.
Place on a lightly greased baking tray.
Bake at 180 Celsius about 45 minutes, or until tender, turning after 20 minutes.
Serve hot, garnished with celery leaves and lemon wedges
Serves four to six.
Bron: Resepte vir Elkeen
