Above: My son Marcos, diving into a bite of the cooked chicken.
The chicken is coated, ready to go in the oven.
| Oven-Fried Spicy Chicken |
Recipe Type: Main course
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
Serves: 4
This a great, low-fat version of fried chicken with an Indian spice kick.
Ingredients
- 1 whole chicken cut into pieces, fat trimmed and skin removed
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp curry powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 lime squeezed
- 1 tbsp oil
- 3/4 c white flour
- 1/2 c lowfat buttermilk
- 2 c rice crispies or panko coating
- 1 tsp coriander seeds
- 1/2 tsp black peppercorns
- 1/2 tsp poppy seeds
Instructions
- In a baking dish, put the first 8 ingredients (chicken – oil) and mix well with your hands so that the chicken is complete coated. Let sit for 30 min.
- Put the flour in a plastic bag.
- Pour the buttermilk in a shallow pan.
- Grind the seeds: coriander, peppercorns, poppy with a mortar and pestle. Add a dash of salt if desired.
- Put rice crispies in a bag (if using panko skip this step) and crush. Pour rice crispies into another shallow pan and mix with the ground seeds.
- Take piece of chicken and put it in the bag, turning it to fully coat. Shake off excess flour.
- Dip flour coated chicken into a pan with the lowfat buttermilk and coat thoroughly.
- Then dip chicken into the rice crispie mixture and coat. Place on greased baking pan.
- Cook at 425 degrees for 15 minutes and then reduce heat to 375 for 25-30 minutes.
