When it comes to weekday meals, my motto is to keep it simple and fresh. This recipe is a good example of how to make quick, but mind-blowing weekday dishes using just a few simple ingredients.

Ingredients for the crunchy chicken

  • 1kg chicken drumsticks (you can use thighs or chicken breast as well)
  • 300g sour cream mixed with 100ml cold water
  • 1 clove of garlic (crushed)
  • Juice and zest of 1 lime
  • 1 tsp chilli flakes
  • 1 tbsp fresh parsley (chopped)
  • Salt and pepper
  • 1 pack (125g) of tortilla chips of your choice
  • 50g Parmesan cheese (grated)

Ingredients for the zingy dip

  • 300g Greek yogurt
  • Juice and zest of 1 lime
  • 1 tbsp runny honey
  • Salt and pepper to taste

Method

In a large sealable food container, mix together sour cream, water, garlic, the zest and juice of a lime, chilli flakes and fresh parsley. Season the chicken with salt and pepper, then fold them into the marinade. Make sure every piece of the chicken is well covered, and then leave them in the fridge to marinade overnight or at least for a couple of hours.

Blitz the tortilla chips and Parmesan cheese in a food processor until you get fine crumbs. (Alternatively, put the chips in a sealable bag and crush them with a rolling pin or a heavy pan.)

Preheat the oven to 200C (Gas mark 6).

Take the chicken out of the marinade, pour the tortilla crumbles into a bowl and fold the chicken pieces in one by one. Make sure they are well-covered (you can even use your hands to press the crumbs into the chicken).

Place them on a large baking tray lined with baking parchment (no need to use any oil, because the tortilla chips is oily enough). Cover the tray with kitchen foil and bake them in the oven for 30 minutes. Remove the foil and bake the chicken for another 30-40 minutes while you are turning them over a couple of times, until they are golden brown and crunchy all around.

For the dipping sauce, simply mix together Greek yogurt and honey with the juice and zest of the lime, season with salt and pepper, and you are ready for a Mexican fiesta.

Ingredients and equipment I use:

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