Oven-fried chicken pieces
Votes: 2
Time: 55 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Serving size: 1 of 10
Calories 275, total fat 15 G., saturated fats 4 G., proteins 20 G., carbohydrates 13 G., fiber 1 G., cholesterol 107 mg, sodium 388 mg, sugar 2 G.
Serving size: 1 of 10
Calories 275, total fat 15 G., saturated fats 4 G., proteins 20 G., carbohydrates 13 G., fiber 1 G., cholesterol 107 mg, sodium 388 mg, sugar 2 G.
This chicken recipe turns out incredibly crispy and delicious, just like deep-fried chicken. However, it's baked in the oven, skinless, and much healthier. For a truly crispy crust, use coarse Japanese panko breadcrumbs, mixing them with spices for a piquant flavor. The savory crust perfectly complements the tender, juicy meat with its honeyed flavor. To determine doneness, use a meat thermometer inserted into the thickest part of the chicken.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large eggs, beaten
- 1 tbsp Dijon mustard
- 1 tbsp. honey
- 1 tbsp hot sauce
- 2.5 tbsp. panko breadcrumbs
- 2 teaspoons of salt
- 0.5 tsp ground black pepper
- 0.5 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- 1 chicken weighing 1.3 kg, cut into 8 pieces, skin removed
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Recipes with similar ingredients: eggs, Dijon mustard, honey, hot sauce, panko breadcrumbs, black pepper, paprika, ground cayenne pepper, garlic powder, chicken
Cooking the dish according to the recipe:
- Preheat oven to 200°C. Place a rack on a baking sheet and spray with cooking spray.
- In a pie dish or shallow bowl, combine eggs, mustard, honey, hot sauce, salt and black pepper to taste.
- In another similar container, add breadcrumbs, salt and black pepper to taste, paprika, cayenne pepper and garlic powder and stir to distribute evenly.
- Dip the chicken in the liquid mixture, then in the flour mixture, patting the breading to adhere. Arrange the chicken pieces on a wire rack on a baking sheet, spacing them apart. Spray the chicken with cooking spray for better browning and crispiness.
- Place on the top rack of the oven and roast until the chicken is golden brown and crispy, about 45 minutes. The internal temperature of the thickest part of the chicken should read 165°F (71°C) on a meat thermometer. Transfer to a serving platter and serve.
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