My husband and I looooooove fried chicken, however, we only have it very rarely. I believe the last time he ate a nice piece of bird was at the Hong Kong airport, from what he touts to be the cleanest Popeye's he's ever seen, in 2007. I last had it during Six Feet Under's series finale. Yes, that long ago.
As much as I love fried chicken, I don't like the greasy heaviness that permeates my body after consuming it. In the last several years I've been devising a way to eat flavorful, crunchy chicken without the mess and grease of frying it.
To ensure a crispy, delicious exterior, a roasting pan with an elevated rack is necessary to let the fat drip off the meat. What you're left with is crispy, crunchy and tasty chicken.
Baked Fried Chicken
Serves 2
4 bone-in skin-on chicken thighs
4 bone-in skin-on chicken drumsticks
1 egg, beaten
1/4 c heavy cream
1 1/2 c panko breadcrumbs
1 c regular breadcrumbs
1 TB salt
2 tsps cumin
1 TB garlic powder
2 tsps mild paprika
2 tsps onion powder
2 tsps chili powder
1 TB curry powder
a small amount of oil for light drizzling
Preheat oven to 350°F.
Mix the beaten egg and cream in a big bowl.
Mix the rest of the ingredients in a vessel big enough to be able to comfortably coat pieces of chicken.
Dip the chicken in the egg & cream mixture, one at a time. Then coat the chicken pieces with the breadcrumb mixture, making sure that it's evenly coated, shaking off the excess crumbs. Lay the chicken pieces on the rack for your pan. Then drizzle a little vegetable oil or brush a little oil on the chicken; this promotes browning.
Cook in the oven for 45 minutes or until golden brown and done. Enjoy like fried chicken!
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