Chicken in a Peanut Crust
100g/4oz Dry-Roasted Peanuts, finely ground
25g/1oz Yellow Cornmeal
3 Garlic Cloves, crushed
1 tbsp Freshly Grated Root Ginger
½ teasp Black Pepper
1 tbsp Salt
175g/6oz Plain Flour
4 Chicken Breasts, halved
1. Preheat the oven to 180C, 350F, Gas Mark 4 and grease a shallow
Combine the ground peanuts, cornmeal,
garlic, ginger, pepper, salt and 75g/3oz of the flour in a
medium sized bowl. Place remaining flour and butter milk in two separate bowls.
3. Dredge chicken in the plain flour, dip in the buttermilk then roll in
4. Place in the greased ovenproof dish, cover tightly with foil, and bake
for 15 minutes.
5. Remove the foil and bake for a further 20 minutes or
until chicken is golden brown and cooked through. Remove
chicken from baking dish and cool. The chicken will
become crisp as it cools. Serve cold.
Main equipment required to make