RECIPE – FRIED CHICKEN

Fried Chicken (Baked)

This is one of our family favourites! Whenever we grave for “Fried” Chicken I prepare this one. A full flavoured crispy and  crunchy “Fried” Chicken recipe. Basically it is “Fried” Chicken without actually frying it! But, still having the crispy and crunchy feel of a “Fried” Chicken. By not – completely submerged in oil – deep frying the chicken you automatically have prepared a healthier meal for you and your family!  In addition your kitchen will be less messy and no smelly “frying oil” odours hanging around your home. The secret of this fabulous “Fried” Chicken dish is the marinade. Adding flavours and aromas which you will later enjoy! Take your time in pre-preparing and marinating your Chicken pieces. Then properly crumb the Chicken pieces and bake (fry) in the oven till golden brown and crispy (see below recipe for more details).

Here is my Recipe with step-by-step instructions. Have a go – the reward is amazing!

Quantity           4-5 Port (1 whole chicken)

Time                  Preparation time: 35 min. | Marinating time: 45-60 min. (best overnight) | Cooking time: 60-65 min.

 

INGREDIENTS

QUANTITY    UNIT       PRODUCE

1.3                    KG            Chicken (free range) whole

 

MARINADE

QUANTITY     UNIT        PRODUCE

40                     ML            Olive Oil extra virgin

15                     ML            Lemon juice fresh / ¼ lemon zest

5                       PC            Black peppercorns crushed

2                       PINCH      Cayenne Pepper ground

2                       GR            Chili powder red

3                       GR            Paprika powder (sweet)

2                       PINCH      Cloves powder

2                       GR            Sage ground

5                       GR            Coriander ground

10                     ML            Dijon mustard (yellow)

10                     ML            Honey liquid

10                     GR            Rosemary fresh (finely chopped)

5                       GR            Thyme fresh (finely chopped)

5                       PC            Garlic cloves crushed

As needed          Seas salt flakes

As needed          White pepper from Peppermill

150                   GR            Flour white plain

3                       PC            Eggs whole

250                   GR            Bread crumbs (fine)

10                     GR            Oregano leaves dry

150                   ML            Cooking oil (Canola)

Mise en place / Pre-Preparation

1. Cut out back bone of the chicken. Then  cut into 6 pieces (legs x 2, breast w/ wings x 2 and breast w/ bones x 2) (keep skin intact) – if unsure ask your butcher to do it for you or alternatively you can use chicken leg and thigh (w/ bones) only.
2. Prepare marinade by adding all ingredients into a bowl, mix well
3. Put chicken pieces into a container, cover with marinade (rub in with hands)
4. Cover and set aside (refrigerator) for at least 35-60 minutes (best overnight)
5. Pre-heat oven to 180 C
6. Take out marinated chicken (by now the marinade should be absorbed by the chicken pieces)
7. Season (salt and pepper) chicken pieces and crumb them by flouring (ensure that all areas are covered) tap off excessive flour, then put through beaten eggs – strain off excessive egg, crumb with breadcrumb and oregano mixture (ensure that all areas are covered) and press crumbs firmly onto the chicken pieces, set aside
8. Place baking tray into the preheated oven till hot. add cooking oil, wait till hot
9. Then carefully add the chicken pieces and bake (“fry”) in the preheated oven for 30 minutes (till golden brown and crispy), then turn pieces over and bake (“fry”) for another 30 minutes (till the chicken pieces are cooked – legs will take a few minutes longer than the breast pieces)
10. Drain off with kitchen paper, place on a wire rack to rest for 10-15 minutes
11. Serve and Enjoy!

Remarks / Comments:

-This is an old time “family” favourite, especially when you grave for “fried” chicken

-Best served with some coleslaw, chips and a cold beer!

Bon Appetite!

Chef and Guide Dog User