Friday, 8 June 2012

Oven Fried Chicken

This is a really easy dish to make - 'specially for a buffet - as you can make it in advance.  You also wont feel so guilty as it hasn't been fried!    It is best made on the same day and left in a cool place, (not in the fridge) till wanted. It can be made the day before and stored in the fridge, but the chicken meat may not be quite as tender as on the actual day it's cooked.  However, as a snack to graze with - it's fine stored in the fridge for several days.

Oven: 190 deg.C
approx. 8 chicken joints
approx. 4ozs. (125g) fresh or stale breadcrumbs or Panko Breadcrumbs
1 tsp. grated lemon rind
couple of teaspoons of Italian dried herb mix, or dried Oregano and Basil
1 egg - beaten
large clove of crushed garlic
3 tablspns. of sunflower/veg. oil
1 tsp of salt
freshly ground black pepper
lightly greased baking tray

1. Put the eggs and oil  into a bowl and either process or whisk together by hand.
2. In another bowl mix the breadcrumbs, salt and pepper, garlic and dried herbs together.
3. Dip each piece of chicken into the beaten egg and then into the herby breadcrumbs.  (You can put the breadcrumbs into a plastic bag and shake each chicken portion in it.)
4. Place on to your baking tray and bake until lightly golden - obviously wings will take less time than chicken quarters.  
Wings will take approx. 20-25 mins. - test to make sure they are cooked through, but not overcooked.
Legs will feel tender, when lightly pressed. 

The photo does make the chicken look a little anaemic (!) - but it still tastes good!

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