Faux Fried Chicken with Panko Crumbs New Orleans Style

I've been trying to perfect my 'faux' fried chicken ever since my gf bought me a bag of panko crumbs (genius little things, you all have to get some). Last night, my third attempt, I got them just right. Inspired by the flavours of New Orleans style-cooking, along with a desire not to deep fry my food (at home anyway), let me present to you my "awesome" faux fried chicken.

Ingredients:

1 x pack of chicken drums and thighs (5-6 pieces is ideal)

1 x mug of panko crumbs

3 x garlic cloves, roughly chopped

1/2 red chilli, roughly chopped

4 sage leaves, roughly chopped,

1 sprig of rosemary, just the leaves

4 small sprigs of thyme, just the leaves

1/2 tsp 'mixed up salt' (a product that may only be available in the states, but ample smoke salt and pepper will work too)

2 tsps Cajun seasoning

A 'glug' of rapeseed or sunflower oil

Instructions:

1. Blend all of the ingredients above in an electric blender, except the chicken. Taste - to check the seasoning and add more as required.

2. Score your chicken drums and thighs, pat dry.

3. Rub them with the panko crumb mixture - they don't have to be evenly coated, and the coating shouldn't be too thick.

4. Place in a well oiled baking tray - I would recommend cast iron.

5. If you can, leave them to rest for about an hour. If you can't, chuck them straight into a pre-heated oven at 180 degrees for about 40 minutes, checking half way through.

As you will see from the pictures, I served with purple sprouting broccoli and sliced potatoes in a cheese sauce - I'm still perfecting this one, but what I would say if you want to try it, because oh my god, it goes really well, serve the potato separately as mash, and just do the broccoli in the cheese sauce (Delia's cheat white sauce with whatever cheese you fancy is another piece of ingenuity!).

Happy faux frying :-)