- 850 g pack chicken thighs and drumsticks, skinned
- 150 ml buttermilk
- 2 cloves garlic, crushed
- 1 tbsp lemon juice
- 0.5 tsp freshly ground black pepper
- 100 g corn flakes, crushed
- 1 tbsp dried oregano
- 0.5 tsp cayenne pepper
- 4 tbsp light mayonnaise
- 2 tbsp fresh snipped chives
- 200 g bag mixed leaf salad, to serve
Place the chicken thighs and drumsticks in a large shallow dish. Mix together the buttermilk, garlic, lemon juice and half the black pepper and pour over the chicken. Turn the chicken portions to coat in the buttermilk and cover and marinate in the fridge for 1 hour (or longer if possible).
Preheat the oven to 200°C / 180°C / gas 6. Mix the crushed cornflakes with the oregano and the rest of the black pepper and spread on a large flat plate.
Lift each chicken portion from the marinade, shaking off any excess and roll in the corn flake mixture pressing down well to completely coat. Place on a large baking tray lined with greaseproof paper.
Bake in the oven for 35-40 minutes until the chicken is cooked through (the juices should run clear when the flesh is pierced with the tip of a knife) and the corn flake crust is crisp and golden. Cover loosely with foil if the crust starts to over-brown before the chicken is cooked.
Mix the mayonnaise with the chives in a small bowl. Serve the chicken with the mixed leaf salad and the chive mayonnaise.