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Louis Tsouris-Bryant
By Louis Tsouris-Bryant

Oven Baked fried Chicken

I've made the servings coincide with the chicken pieces so its easier to adapt the recipe per piece. I have three at least...
Updated at: Thu, 17 Aug 2023 12:07:50 GMT

Nutrition balance score

Unbalanced
Glycemic Index
45
Low
Glycemic Load
7
Low

Nutrition per serving

Calories398.1 kcal (20%)
Total Fat24.8 g (35%)
Carbs15 g (6%)
Sugars2.1 g (2%)
Protein27.3 g (55%)
Sodium926.6 mg (46%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat oven to 180 Celcius. Mix spices (without flour) and blend till fine. Alternatively, use a pestle and mortar to break down the herbs.
turmericturmeric2 teaspoons
smoked paprikasmoked paprika1 tablespoon
garlic powdergarlic powder1 tablespoon
onion powderonion powder1 tablespoon
oreganooregano1 teaspoon
basilbasil1 teaspoon
thymethyme1 teaspoon
saltsalt1 teaspoon
white pepperwhite pepper1 teaspoon
sugarsugar1 teaspoon
black pepperblack pepper½ teaspoon
Step 2
Pat dry the chicken and lightly coat with the spice mix on either side, saving the majority. Combine the leftover mix with the flour.
chicken thighschicken thighs3
flourflour3 tablespoons
Step 3
Whisk Eggs with water until consistent. Submerge chicken pieces in the egg wash (letting excess fall off) before placing into a freezer bag. add the rest of the spice mix and seal the bag, shaking until all pieces are evenly coated.
WhiskWhisk
eggseggs2
waterwater3 tablespoons
Step 4
Shake each piece slightly as you remove them from the bag, allowing excess spices to fall and ensure even cooking. Lightly wipe obvious flour spots. Places pieces onto a lightly greased wire rack, with a tin foil laced baking tray beneath to catch excess juices. Leave the pieces for at least 10minutes before cooking.
Baking sheetBaking sheet
FoilFoil
Step 5
place in the oven for 30 minutes. Once cooked, allow a rest period of 5-10 ten minutes to allow the skin the cool and harden. Pour or baste excess juices over the pieces and serve.
Step 6
Cayenne (optional) dictates the spice, 1 teaspoon amounts to hot, ½ medium etc. if using supermarket brand Cayenne increase by half as it tends to be milder.
cayenne peppercayenne pepper1 teaspoon