Succulent Southern Baked Chicken

southern baked chicken

This one is based on the new diet book from Tom Kerridge who is a chef that lost 12 stone by adapted some of his favourite recipes.  I have reduced the amount of salt as it was too salty for my liking. also they go a bit soggy when cooled so best eaten straight awa (still tasty anyway)


12 skinless and boneless chicken thighs

75g plain flour (gluten free for coeliac)

1 tsp garlic salt

1 heaped teaspoon of smoked paprika

1 tsp dried thyme

spray oil

groun black pepper

For the marinade

200ml low fat buttermilk

1 tbsp Worcestershire Sauce

1/2 tsp ground black pepper

1/2 tsp onion powder

1/2 tsp dried thyme

1/2 tsp dried oregano

1/2 tsp dried sage

1/4 tsp white pepper


Mix the marinade ingredients together in a plastic bag or large bowl

Massage into the chicken then over in fridge for at least 4 hours but overnight even better.

When you are ready to cook chicken Preheat the oven to 240’C/Gas 10

Mix the flour, garlic salt, smoked paprika, thyme and black pepper together in a bowl and dip the marinaded chicken into the mix coating well on all sides.

Place on a lined baking tray

Spray each piece of chicken with low cal spray oil or brush with normal oil.  Cook on top shelf for 20-30 minutes until brown, cooked through and crispy.

serve with a red onion, tomato, cucumber and coriander salad.

Quark or low fat from age fraud makes a nice dip if you wish

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