Oven fried chicken

I love quality fried chicken. Not the sweaty 99p for six spicy wings of questionable provenance but karaage chicken – chicken marinated in loveliness & twice-fried so it’s deliciously crispy – that my pals at Foul Mouths supper club in Forest Hill, South London specialise in.
The problem with friend chicken though is it’s fried and that in any quantity is going to leave you with a family bucket sized tummy.
That in mind I decided to have a go making my own crispy coated chick chick in an oven.
I used a buttermilk soak to make the chicken extra moist and help the coating stick.
You can also leave the skin on but as we are being healthy I took mine off.
It turned out well I think so please give it a try and if you’ve got any tips on improving it please leave a note.

Ingredients (for two people)

Two chicken leg portions, separated into drumstick and thigh – you’ll have four pieces.
Buttermilk, about 250ml
100grams Plain flour
One tsp Chilli powder
One tsp Paprika
Half a tsp Salt
One tsp Ground black pepper
Knob of butter and splash of veg oil.

Method

1) Remove the chicken skin and put in a bowl with buttermilk for an hour or better overnight.
2) Preheat oven to 180c and add butter and oil to shallow baking tray
3) Combine the dry ingredients in a large bowl
4) Remove the chicken one piece at a time from the buttermilk, shaking of excess, then dunk in seasoned flour and add to baking tray.
5) Cook for 20 minutes, turn, cook for 20 minutes more. Careful not to move chicken too much as the coating is fragile.
5) Serve with a iceberg lettuce wedge and blue cheese dressing and bacon crumbs.

Yummers.

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