Fearless 'fried' chicken
11
- Prep Time10 min
- Total Time10 min
- Makes4 servings
Ingredients
4 bone-in chicken breasts, halves or legs
1 egg white
1/2 cup buttermilk
1/2 cup all-purpose flour
1 tsp baking powder
1 tsp paprika
1 tsp dried thyme leaves
1 tsp oregano
1 tsp salt
1/2 to 1 tsp cayenne pepper
2 tbsp vegetable oil
Instructions
Preheat oven to 425F (220C). Place a rack on a broiling pan or baking sheet lined with foil for easy cleanup. Remove skin and any clinging fat from chicken and discard.
In a medium-size bowl, whisk egg white with buttermilk. For easy dipping, pour into a pie plate. Measure flour, baking powder and seasonings into a paper or plastic bag. Close top and gently shake to mix.
Dip a piece of chicken into buttermilk mixture, then place in paper bag. Close top and gently shake to evenly coat chicken. Place on rack. Repeat with remaining chicken, 1 piece at a time. Discard any flour mixture that does not cling to chicken. Do not sprinkle any remaining flour mixture over chicken. Using a pastry brush, lightly brush or dab oil over flour coating on chicken to ensure a crispy crust.
Bake in centre of 425F (220C) oven until coating is crisp and golden, from 40 to 45 minutes. Wonderful with oven-fried chips and crunchy coleslaw.
Nutrition (per serving)
Calories 407, Protein 60.3g, Carbohydrates 13g, Fat 10.9g, Fibre 0.6g, Sodium 752mg.
Moist with a complex taste reminiscent of Cajun seasonings, this oven-baked chicken will make you want to give up the high-fat fried variety, which seems dull in comparison.
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