Spicy chicken and chips
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- Prep Time15 min
- Total Time15 min
- Makes4 servings
Ingredients
4 baking potatoes
3 tbsp vegetable oil
generous pinches salt
generous pinches fresh-ground black pepper
4 bone-in chicken breasts, or legs, or 8 chicken thighs
1 egg white
1/4 cup sour cream, preferably light
1/4 cup skim milk
1/2 cup all-purpose flour
1 tsp baking powder
1 tsp salt
1 tsp cumin
1 tsp chili powder
1/2 tsp cayenne pepper
Instructions
Place 1 oven rack at lowest level and 1 just above oven centre. Preheat oven to 425F (220C).
Oil a baking sheet or coat with cooking spray. Slice unpeeled potatoes into 1/2-inch (1-cm) wedges. Pat dry with a paper towel. Place in a bowl. Drizzle with 2 tablespoons (30 mL) oil. Generously sprinkle with salt and pepper. Toss and spread out on baking sheet.
Place a baking rack on a broiling pan or another baking sheet. Remove skin from chicken and discard. In a pie plate using a fork, stir egg white with sour cream until blended. Then stir in milk. Measure flour, baking powder and seasonings into a plastic bag. Close top and shake to mix.
Dip a piece of chicken into milk mixture, then place in plastic bag. Close top and shake well to evenly coat chicken. Shake excess flour off chicken. Place on rack. Repeat with remaining chicken, 1 piece at a time. Then discard any flour mixture left in bag. Do not sprinkle over chicken. Using a pastry brush, dab 1 tablespoon (15 mL) oil over flour coating on chicken or simply spray with nonstick spray. This is essential for a crispy crust.
Bake chicken on lowest rack and potatoes on upper rack of oven until chicken is crisp and potatoes are fork-tender, about 45 minutes. Turn potatoes every 15 minutes.
Nutrition (per serving)
Calories 431, Protein 32.7g, Carbohydrates 46.2g, Fat 12.5g, Sodium 531mg.
No deep-fat frying needed for our healthy take on New Orleans-style crispy chicken and chips.
