Baked-not-fried chicken
- Preparation and cooking time
- Total time
- plus freezing
- Easy
- Makes 8 pieces
Skip to ingredients
Ingredients
- 100g panko breadcrumbs
- 2 tsp hot smoked paprika
- 1 tsp garlic salt
- 1 tsp dried oregano
- 2 tbsp plain flour, seasoned well
- 2 eggs, beaten
- 8 bone-in chicken thighs, skin and excess fat removed
- spray oil
Method
- STEP 1
Toss the breadcrumbs with the paprika, garlic salt and oregano and put in a shallow bowl. Put the flour and eggs in 2 more separate bowls.
- STEP 2
Dust the thighs in the flour, then egg, then spiced breadcrumbs. Repeat with the rest.
- STEP 3
Transfer the chicken to a small tray lined with baking paper. Freeze uncovered, then cover with clingfilm and freeze until needed.
- STEP 4
To defrost, unwrap the chicken, sit on a rack over a roasting tin and leave overnight in the fridge to defrost.
- STEP 5
To cook, heat the oven to 200C/fan 180C/gas 6. Leave the chicken on the rack so heat can travel underneath. Give each thigh a spray of oil then bake for 45-50 minutes until crisp, golden and cooked through.
