Recently, I came across this recipe where I can have deep fried chicken using the oven. The oven fried chicken is full of flavour without the greasiness as deep fried. You can use other cuts of chicken, too.
I must say that I'm quite happy with the result eventhough the crispiness can still be improved but the meat was tender and juicy. Probably, I'll try again with another flavour [here I used pepper/salt and curry powder]. Best thing is, my throat was okay and the chicken wasn't oily even with the skin.
Ingredients
[serves 3]
3 piece chicken whole leg - [deboned chicken chop style]
2 tsp pepper and salt mix
1 tsp curry powder
- Pat dry chicken drumstick and marinate with above pepper salt mix [I used the one I bought from Taiwan] and curry powder for several hours or overnight.
1 egg lightly beaten with 30 ml milk
30 ml melted butter
Flour Coating - mix together
2 tsp pepper and salt mix
1 tsp curry powder
1/2 cup all purpose flour
- Grease a baking rack with some melted butter or oil. Place over a baking tray lined with aluminium foil [for easy cleaning].
- Dip marinated chicken legs with beaten egg, then coat with flour coating. Shake off excess flour and place on a big plate. Leave for 5-10 minutes, then put back into the flour mix to coat with more flour.
- Place chicken pieces on baking rack. Drizzle melted oil all over coated chicken pieces [this is to get the crispy coating].
- Baked in preheated oven at 200 degrees C [middle shelf] for 40 minutes. Then grill for another 5-10 minutes until crispy. Remove from oven and rest for 5 minutes before serving [I served chicken without slicing].
Note:
Can coat chicken with any seasoning of your choice such as garlic powder, onion powder, paprika, black or white pepper, Cajun seasoning etc.
I'm sharing this post with Muhibbah Malaysian Monday October 2012 hosted by Sharon at Test with Skewers.
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