Crispy baked “fried” chicken

A much healthier alternative to fried chicken, but just as tasty and indulgent

Preparation time:  Around 15 minutes

Cooking time:  Around 45 minutes

Leaving the bones in the chicken thighs stops the meat from drying out when in the oven, but if you’re really averse to chicken with bones in, you can de-bone the thighs and cut them into strips to make chicken goujons (just reduce the cooking time to about 20-25 minutes).  You can also adapt the recipe for chicken drumsticks, or even nuggets/goujons made from chicken breasts if you want.

Ingredients (serves 2):

• Chicken thighs – 4, skin and excess fat removed
• Panko breadcrumbs – 150g
• Paprika – 2 tsp.
• Garlic salt – 1 tsp.
• Dried oregano – 2 tsp.
• Plain flour – 2 tbsp.
• Eggs – 2, beaten
• Spray oil
• Salad – to serve

Method:

1. Heat the oven to 180C (for fan assisted ovens).  Mix the panko breadcrumbs, paprika, garlic salt and oregano in one bowl.  Beat the eggs in a second bowl, and add the plain flour to a third bowl;
2. Take each chicken thigh and (i) toss it in the flour to coat it all over, (ii) dip it in the beaten egg, and then (iii) toss it in the breadcrumb mixture until it is fully coated;
3. Spray the underside of the coated thigh with oil, then place the thigh on a rack on a baking tray (you want the heat to get underneath to crisp up the underside), and then spray the top of the thigh with oil too;
4. Repeat steps 2 and 3 for the other thighs;
5. Bake the chicken thighs in the oven for about 45 minutes, until crispy and golden.  Serve with a dressed salad (if you’re feeling healthy), or perhaps French fries if you’re really treating yourself.

Crispy baked "fried" chicken