Oven-fried hot chicken. TNS
If you prefer healthy versions of snacks and freak out over the idea of consuming deep-fried foods, you are going to love this recipe of oven-fried chicken. This chicken is super crispy and tastes deep fried when you bite into it.
Here are four easy tips you can follow to make the chicken juicy and crunchy:
1. Instead of soaking the chicken in a buttermilk marinade for six to eight hours, use mayonnaise instead. Not only does it take a smaller amount of time, it also helps the crumb coating to stick while keeping the meat tender.
2. Use only drumsticks as the meat stays juicy even in the dry heat of the oven.
3. Add flavour to the crumb coating by mixing it with spices and Parmesan cheese. Even though cheese may seem like an odd ingredient to add to fried chicken, here it acts as an umami boost.
4. Bake the chicken on a wire rack. Elevating the chicken allows the heat to circulate around it, crisping the crumbs on all sides. Because nobody wants soggy-bottomed fried chicken.
The end result is hot chicken that’s as good right out of the oven as it is the next day cold from the fridge. If you are not a big fan of spicy chicken, use a mild hot sauce in the mayo mix and eliminate the cayenne altogether.
OVEN-FRIED HOT CHICKEN
Use your favourite hot pepper sauce in the mayonnaise coating because it stays on the chicken and contributes to its heat level and flavour. Serve it with sliced white bread and pickles; the former for soaking up the spiced oil and taming the heat, the latter to provide a tart counterpoint.
1/4 cup vegetable oil, plus more for rack
1/4 cup mayonnaise
1/4 cup hot pepper sauce
2 tablespoons Dijon mustard
1/2 teaspoon garlic powder
2 1/2 teaspoons kosher salt
12 chicken drumsticks (about 3 1/2 pounds)
1 1/2 cups panko bread crumbs
1/2 cup finely grated Parmesan cheese
1 1/2 teaspoons paprika
1 tablespoon plus 1 teaspoon cayenne
1/2 teaspoon granulated sugar
1. Set an oven rack in the top third of the oven, then heat to 450 degrees. Line a half-sheet pan or rimmed baking sheet with foil and set a wire rack over it. If the rack isn’t nonstick, rub with oil to lightly coat.
2. Whisk the mayonnaise, hot pepper sauce, mustard, 1/4 teaspoon garlic powder and 1/2 teaspoon salt in a large bowl. Add the chicken and turn to evenly coat. Let stand while preparing the breading.
3. Combine the panko, Parmesan, 1 teaspoon paprika, 1 teaspoon cayenne and 1 teaspoon salt in a shallow dish. Rub the mixture together with your fingers to break the crumbs into smaller bits. Roll a drumstick in the mixture to evenly and completely coat, pressing on the crumbs if needed. Shake off any excess crumbs, then place the drumstick on the rack. Repeat with the remaining drumsticks. If you have time, let stand for at least 15 minutes.
4. Bake until the chicken is golden brown, crunchy and cooked through, about 30 minutes. When you pierce one with the tip of a sharp paring knife, the juices should run clear.
5. While the chicken bakes, combine the sugar with the remaining 1/4 teaspoon garlic powder, 1/2 teaspoon paprika, 1 tablespoon cayenne and 1 teaspoon salt in a medium heatproof bowl. Heat the 1/4 cup oil in a small saucepan over medium heat until wavy. Pour over the spices. Once the sizzling subsides, stir well.
6. As soon as the chicken comes out of the oven, stir the spiced oil again and drizzle evenly over the drumsticks. Serve hot.
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