Crispy Southern "Not Fried" Chicken(high protein, family friendly)
This crispy "not fried" chicken is finger lickin' good! Kids and adults alike will devour this delicious dish. This recipe is everything I have been looking for; crispy on the outside and amazingly juicy and tender on the inside. The original recipe for this crispy chicken is from a good friend of mine. The first time I tasted it, I could NOT believe this chicken was not fried. She shared her super secret recipe with me and I have adapted it to make my own version that my family has been enjoying ever since. The original recipe is made with bone in, skin on chicken pieces. While there is no denying that chicken skin does crisp up nicely in the oven, the skin is high in saturated fat and I wanted to try to make this dish a bit healthier without compromising on crispiness or flavour. After a few tries, I think I have come up with the perfect crispy "not fried" chicken recipe! |
Hello, I’m Keely! I'm a Canadian Registered Dietitian, an avid food and recipe writer, travel bug and nutrition expert. For more information about me, check out my bio here.
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Crispy outside, juicy and tender on the inside!
ANY TIPS FOR MAKING CRISPY SOUTHERN NOT FRIED CHICKEN?
You can make this recipe with any chicken pieces you'd like but legs and thighs are definitely juicier than breasts. When possible, choose local chicken that is organic or free range.
This recipe contains a lot of different spices, the truth is you can add whatever spices you like. To make this super easy start with two medium size bowls. Add 2 eggs to the first bowl and 1 cup of panko bread crumbs to the second bowl. Then, add your spices to both mixtures at the same time. You will notice that the same spices and proportions go in the marinade as in the bread crumb mixture to coat the chicken. To save time, measure out your spices for both mixtures at the same time.
This recipe contains a lot of different spices, the truth is you can add whatever spices you like. To make this super easy start with two medium size bowls. Add 2 eggs to the first bowl and 1 cup of panko bread crumbs to the second bowl. Then, add your spices to both mixtures at the same time. You will notice that the same spices and proportions go in the marinade as in the bread crumb mixture to coat the chicken. To save time, measure out your spices for both mixtures at the same time.
Quick Tip
Once you've got your chicken coated in the egg marinade, transfer it to a zip seal bag. Massage it a bit to make sure the chicken pieces are well coated. Remove the air before sealing it, and then pop it in the fridge to marinade. I would recommend a minimum of 20 minutes to marinade, but you could leave it for several hours, even overnight.
Once the chicken is marinated, use a fork to transfer one peice at a time from the bag into the bowl with the breadcrumb mixture. Working with one peice at a time, coat both sides evenly, then transfer it to a parchment lined baking sheet.
Crispy Southern "Not Fried" Chicken
(high protein, family friendly)
Recipe Makes: 4 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
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INGREDIENTS
500 g chicken thighs, boneless, skinless Marinade 2 eggs, whisked 1 tsp curry powder 1 tsp oregano, dried 1 tsp garlic powder 1/2 tsp italian seasoning mix 1/2 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp salt 1/2 tsp fresh ground pepper 1/2 tsp tobasco sauce (optional) |
Breadcrumb Mixture
1 cup panko bread crumbs 1 tsp curry powder 1 tsp oregano, dried 1 tsp garlic powder 1/2 tsp Italian seasoning mix 1/2 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp salt 1/2 tsp fresh ground pepper |
INSTRUCTIONS
1. Pre-heat oven to 400 degrees F (200C with fan).
2. In a medium sized bowl, add 2 eggs, tobasco, plus curry powder, oregano, Italian seasoning, cumin, coriander, garlic, salt and pepper. Whisk to combine.
3. In a second medium sized bowl add panko bread crumbs, and spices. Stir to combine. Set aside until needed.
4. Place chicken pieces in the egg marinade, and coat each peice. Transfer chicken pieces and any remaining marinade to a zip seal bag. Remove the air and seal before placing in the fridge to marinade for a minimum of 20 minutes. You can leave it to marinade for use to a few hours, even overnight.
5. When the chicken has finished marinating, use a fork to transfer one peice at a time to the bowl with the breadcrumbs. Coat each piece evenly and then transfer to a parchment lined baking sheet.
6. Bake for 15 minutes, then turn and continue baking another 15 minutes. Chicken thighs are ready when internal temperature reaches 165-170°F or when the juices run clear.
Enjoy!
1. Pre-heat oven to 400 degrees F (200C with fan).
2. In a medium sized bowl, add 2 eggs, tobasco, plus curry powder, oregano, Italian seasoning, cumin, coriander, garlic, salt and pepper. Whisk to combine.
3. In a second medium sized bowl add panko bread crumbs, and spices. Stir to combine. Set aside until needed.
4. Place chicken pieces in the egg marinade, and coat each peice. Transfer chicken pieces and any remaining marinade to a zip seal bag. Remove the air and seal before placing in the fridge to marinade for a minimum of 20 minutes. You can leave it to marinade for use to a few hours, even overnight.
5. When the chicken has finished marinating, use a fork to transfer one peice at a time to the bowl with the breadcrumbs. Coat each piece evenly and then transfer to a parchment lined baking sheet.
6. Bake for 15 minutes, then turn and continue baking another 15 minutes. Chicken thighs are ready when internal temperature reaches 165-170°F or when the juices run clear.
Enjoy!
