Quick show of hands: who doesn’t like deep fried chicken? Anyone?
I haven’t met anyone who hates deep fried chicken. We may not savour them as often as we like due to obvious reasons, but just hearing those three words alone is sufficient to stimulate my salivary gland.
How I wish there’s no such thing as high cholesterol and saturated fat! How I wish one day nutritionists will declare that fried chicken is healthy! Well, we can all agree that that day is never going to arrive. But as Nigella Lawson would say, it’s not all or nothing (quoting her in Nigella Bites). There’s a middle ground: oven baked “fried” chicken.
Crunchy Southern “Deep Fried” Chicken
(adapted from Lorraine from NotQuiteNigella)
Serving size – unable to determine (depending how much of a glutton you are 😛 )
Note: Just so you know, I’ve seasoned the chicken directly instead of the flour, which, contrary to Lorraine’s method. If you ask why I did that, uhm, all I can say is “through force of habit” (sorry about the unscientific answer 🙁 ). Chicken or flour, I reckon you can season whichever way you wish in this instance, right?
1 kg chicken wings or pieces
1 cup flour
1 teaspoon cayenne pepper & black pepper
1 teaspoon salt
1/2 bunch parsley, chopped finely
1/4 cup of dry breadcrumbs
50grams/1.7 ozs finely grated cheese like reggiano or tasty
4 cups cornflakes
a little oil to drizzle or oil spray
1. Preheat oven to 180C/350F and line 2 baking trays with parchment.
2. Marinate the chicken with salt and pepper.
3. Place flour in a shallow plate. Beat eggs in a wide bowl until well beaten. Place the cornflakes in a ziplock bag and summon up your inner Jerry Springer (quoting from Lorraine) and bash at the cornflakes with a rolling pin.
Too lazy to find your rolling pin? Clench your fist and “hammer” it instead (which was what I’ve done). Mix the cornflakes with the chopped parsley, breadcrumbs and parmesan and place on a large shallow plate.
3. Roll the chicken pieces in the flour, then roll them in the beaten egg and then the cornflakes.
4. Place in the oven and bake for 15 minutes. Then take the chicken out of the oven and drizzle a tiny bit of oil (less than a teaspoon per wing really) and then place back in oven and cook for another 20 minutes.