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DINNER: Smoked Paprika Baked-Not-Fried Chicken

09 Mar DINNER: Smoked Paprika Baked-Not-Fried Chicken

I love my fried chicken, but I feel guilty of eating them too often. Sometimes when I crave for them, I make this easy healthy baked-not-fried alternative instead. It hardly uses any oil at all. It can be made gluten free if you use Gluten Free Cornflakes.

Smoked Paprika Baked-Not-Fried Chicken
Serves 4
This is an easy healthy alternative to fried chicken as this is baked, not fried. Can easily be made to gluten free by using Gluten Free Cornflakes.
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Prep Time
10 min
Cook Time
20 min
Total Time
40 min
Prep Time
10 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 (850g) package of Bone-in Chicken Drumsticks And Thighs (skin-on or skinless optional)
  2. 50g Crushed Cornflakes (about 2 cups)
  3. 1 tbsp Olive Oil
  4. 1 Egg
  5. 2 tbsp Yoghurt
  6. 1/2 tsp Cayenne Pepper
  7. 1/2 tsp Smoked Paprika
  8. Maldon salt and freshly ground pepper
Instructions
  1. Preheat oven to 200C (400F). Season chicken generously with salt and pepper.
  2. Crush cornflakes either by putting in a freezer bag with rolling pin or in a food proccessor.
  3. In a small shallow bowl (any plate with a rim that can hold small amout of liquid), whisk egg with 2 tbsp of yoghurt (can be substitute with sour cream or water). In another large shallow bowl, mix cornflakes with oil, cayenne, smoked paprika and 1 tsp of salt and freshly ground pepper.
  4. Working one piece at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing the cornflakes to help them adhere. Transfer coated pieces to a foil lined rimmed baking sheet.
  5. Bake until golden brown and crisp, about 20 minutes.
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