Paprika Chicken

10:35 pm on 24 July 2009

The chicken pieces are coated with a mixture that adds colour as well as flavour. This is especially useful for microwaved chicken, which does not brown during the short cooking time. The coating is worth making in fairly large quantities, so you can have it ready in a screw-topped jar to sieve over or shake with the chicken pieces whenever you want to prepare them.

Ingredients

Shake, mix or food-process together:

  • 1/4 cup flour
  • 2 tsp paprika
  • 1 tsp curry powder
  • 2 tsp garlic salt
  • 2 tsp caster sugar

Store in an airtight jar until needed. This quantity will coat up to a dozen pieces of chicken.

To Microwave

For 2 drumsticks, microwave 1 tsp butter on High (100% power) in a small dish or on a paper or plain plate on which the chicken will be cooked. As soon as it is liquid (after 10-30 seconds) brush over the dried drumsticks, or turn the drumsticks in it.

Sieve the prepared dried coating mixture fairly thickly over the buttered pieces, or toss them with 2-3 tbsp of the mixture so they are evenly covered.

Arrange the drumsticks on the plate, thick ends out, small ends towards the middle. Cover loosely with a paper towel and cook on High (100% power) allowing 2 minutes per drumstick, i.e. 4 minutes for 2 drumsticks. Turn drumsticks in the cooking liquid. Leave to stand for 2-3 minutes then pierce. If pink juice comes out, microwave for 1 minute longer.

Serve hot, warm or at room temperature.

To Oven-Fry

Line a shallow baking dish with aluminium foil. Heat the oven to 200C.

Melt 1 tsp butter and 1 tsp oil on the foil then brush on to the drumsticks or turn them in this to coat. Coat liberally with the dry coating mixture.

Bake for 15-20 minutes, turn over, then bake for 15-20 minutes longer. Use lower times for smaller.

From Jesse Mulligan, 1–4pm

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