I like to make my own spice mix for this chicken but you could use a store-bought mix if preferred – just add a little milk powder as this helps the spices stick and caramelise and provides depth of flavour. Rice flour creates a wonderful crunchy coating on the chicken, but if you don't have any and aren't trying to avoid gluten, you can just use standard flour.
|12||Chicken drumsticks, or 8 bone-in chicken thighs (Main)|
|2 Tbsp||Neutral oil|
|4 Tbsp||Rice flour|
For the eight secret spices mix
|2 Tbsp||Milk powder|
|2 tsp||Mustard powder|
|2 tsp||Dried oregano|
|2 tsp||Garlic salt|
|2 tsp||Celery salt|
|1 tsp||Ground black pepper|
|½ tsp||Fine white pepper|
|¼ tsp||Cayenne pepper, or more to taste|
- To make eight secret spices mix, shake all ingredients together in a jar. You will have more than you need for this recipe, so keep the rest in the jar for next time. It will keep for several months.
- Preheat oven to 220C fanbake and line a shallow oven dish with baking paper for easy clean-up.
- Coat chicken with oil. Combine rice flour and 2 Tbsp of the spice mix in a shallow dish or clean plastic bag, add chicken and toss to coat.
- Arrange in a single layer in a prepared oven dish and bake until golden and cooked through (about 30 minutes).
More of Annabel's takeaway-style meals