This is one of those simple, do pretty much nothing kind of recipe. I was in one of those “I don’t want to be in front of the stove cooking come lunch time” so I decided to do something different with the cuts of chicken that I took out from the fridge. I bought a kilo of these cuts a while back during the sale, split up the portions and froze them in three different ziplock bags. After hunting around in my recipe books, I decided to try something different for a change.
Instead of the paprika called for, I substituted with a tandoori spice rub instead and used egg plus milk to coat the batter before tossing them into the Japanese bread crumbs I bought a while back. The result is a flavoursome (just nice for Eva yet still strong enough for us adults) yet light (read: not oily) and very CRISPY (oven) fried chicken.
Oven fried chicken
Four portions of chicken – breast and thigh
Some tandoori spice mix (or any spice you like, eg paprika, chilli, or a mix of your own)
1-2 tbsp vegetable oil
Salt & pepper to taste
- Preheat the oven to 220°C. Mix the egg and milk until combined and place aside. Pour the vegetable oil into a deep pan of your choice.
- Rub the spice onto your meat and dip into the egg mix. Cover well before tossing the pieces in the breadcrumbs to coat evenly. Shake off the excess and place skin-side down into the pan. Do the same until all the pieces of chicken are done.
- Bake for 30 minutes before removing to turn the chicken over. Bake for another 20-30 minutes (this depends on the size of your chicken). When ready, remove and serve with steam or fresh vegetables.