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8 chicken quarters or 2 and 1/2 pounds chicken cutlets or nuggets
1 cup bread crumbs, cornflakes crumbs, or Jeff Nathan Creations Gluten Free Seasoned Panko
1/2 cup Gefen Mayonnaise
1 cup orange juice
2 tablespoons Heaven & Earth Lemon Juice
1/2 cup sugar
1/4 teaspoon Gefen Ginger
1 tablespoon Gefen Tapioca Starch dissolved in 2 tablespoons cold water
2 oranges, peeled and sectioned
Spread mayonnaise onto chicken and coat with crumbs.
Place into a 16- by 10-inch baking pan and cover. Bake at 400 degrees Fahrenheit for one and a half to two hours, depending on size of chicken.
In a small saucepan combine all juices, sugar, and ginger and bring to a boil.
Add dissolved tapioca starch, stirring constantly. Cook until mixture thickens.
Pour over chicken and reheat. Serve with orange sections.
Photography and styling by Peri Photography
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Hello, this looks delicious, but I have a question. Can I use corn flour instead of tapioca starch? Thank you!
yes 🙂