The non-fried ‘fried’ chicken
I like fried chicken. There, I’ve said it. I know it’s bad for my waistline and my heart but I like it. Once in a while, I even… sshhh… don’t tell anyone.. indulge in some KFC (don’t judge me!).
My favourite fried chicken is of the Japanese kind, chicken karaage. But that still means quite a lot of oil used for frying and a rather dirty kitchen after. With this recipe below however, you’ll get something which is very close to fried chicken with a crispy skin and all the taste, while the kitchen stays clean!
What you’ll need
- 50g plain flour
- 1 tsp paprika
- 2 tsp cayenne pepper
- 1 tsp salt
- 1 tsp garlic powder
- a few twists of black pepper
- 8 chicken drumsticks/thighs
- 5 tbsp vegetable or olive oil
How to make your fried chicken
- Combine flour, paprika, cayenne pepper, salt, garlic powder, and black pepper in a large bowl and mix well.
- Add chicken pieces to the flour mixture and coat evenly. Allow to rest for an hour.
- Preheat oven to 200°C. Pour vegetable/olive oil evenly over bottom of a 32x23cm baking tin (you’re looking to get a thin layer of oil to coat the base of your baking tin).
- Arrange the chicken pieces in baking tin and bake, turning once after 15 minutes, until juices run clear, about 30 minutes.
- Transfer to a serving dish and tuck in immediately.
Yields 4 servings