July 2019 - changes from The Last Schmaltz
I didn't take a photo though....
Oven Fried Chicken tastes deep fried when biting into it, using a simple technique to get the chicken super crispy with no need for deep frying!
Author: Karina - Cafe Delites
For The Chicken:
6 skinless chicken thighs, bone in*
Salt and pepper to season
½ cup all-purpose flour
3 tablespoons cornstarch
1/4 cup rice flour
1 large egg
2 tablespoons milk or buttermilk
1 teaspoon garlic powder
¾ teaspoon salt (or to taste)
1 teaspoon paprika (sweet or smoky)
1¾ cups Panko breadcrumbs gluten free
⅓ cup vegetable oil
2 tablespoons chopped fresh parsley leaves, to serve
For The Honey Garlic Sauce:
½ cup honey
2 tablespoons soy sauce
2 tablespoons rice wine vinegar (or white or apple cider) optional**
1 tablespoon minced garlic
2 teaspoons cornstarch mixed with 2 tablespoons water
Preheat oven to 200°C | 390°F. Line a baking sheet with baking / parchment paper or spray a nonstick tray with cooking oil spray; set aside.
Season chicken with salt and pepper. Set up a work station with 3 shallow bowls. To one bowl, add the flour,cornstarch, rice flour and set aside. In the second bowl, whisk together eggs, milk, Dijon mustard, honey, garlic powder, the ¾ teaspoon of salt and paprika. In the third bowl, mix the Panko with the vegetable oil (I find it easier to use my hands).
Working one by one, evenly coat the chicken in the flour, then dip into the egg mixture, then dredge in the Panko mixture, pressing to coat. Place onto prepared baking sheet and repeat with remaining chicken thighs.
Lightly spray each chicken thigh over the top with cooking oil spray (this is optional, but I have found it to crisp the chicken even more). Bake for 45 minutes or until the chicken is cooked through; the crust is crispy and golden brown.
While the chicken is in the oven, prepare the Honey Garlic Sauce: In a small saucepan, combine honey soy sauce, vinegar (if using) and garlic. Bring to a simmer over medium heat, and quickly reduce heat to low. Pour the prepared cornstarch mixture into the saucepan and stir through until sauce thickens (about 2 minutes). Set aside and allow to cool.
Garnish chicken with parsley and serve immediately with the honey garlic sauce.
Another option I have seen:
This would avoid having three bowls for dipping.
Place the chicken pieces in a large Ziploc bag and pour over the buttermilk. Seal the bag and massage the chicken gently so that it's completely submersed in the buttermilk. Place the bag into a large bowl and keep refrigerated until ready to cook. (Marinate for a minimum of 1 hour, but overnight is best).
In a large bowl, whisk together the panko breadcrumbs, all purpose flour, paprika, dried parsley, salt, dried thyme, onion powder, ground black pepper, cayenne pepper, and garlic powder.
Remove each piece of chicken from the Ziploc bag one at a time and allow the excess buttermilk to drip off.
Coat each piece of chicken very thoroughly with the panko mixture.