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. It's crispy on the outside and amazingly juicy and tender on the inside.
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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 part of the chicken you'd like, but legs and thighs are juicier then breasts (especially with the bone in, you just need to extend the cooking time).
To make this super easy for yourself, start with two medium size bowls. Add 2 eggs to the first bowl and 1 cup of panko bread crumbs to the other.
Then, add your spices. The same spices and quantities go in each bowl.
To save time, measure out the spices for both mixtures at the same time.
To make this super easy for yourself, start with two medium size bowls. Add 2 eggs to the first bowl and 1 cup of panko bread crumbs to the other.
Then, add your spices. The same spices and quantities go in each bowl.
To save time, measure out the 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 recommend a minimum of 20 minutes to marinade, but you can leave it for several hours, even overnight.
Remove the air before sealing it, and then pop it in the fridge to marinade.
I recommend a minimum of 20 minutes to marinade, but you can leave it for several hours, even overnight.
Once the chicken is marinated, use a fork to transfer one piece at a time from the bag into the bowl with the breadcrumb mixture.
Working with one piece at a time, coat both sides evenly, then transfer it to a parchment-lined baking sheet.
Crispy Southern "Not Fried" Chicken
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 tabasco sauce (optional) |
Recipe Makes: 5 servings Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 55 minutes 
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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
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. Preheat oven to 400 degrees F (200C with fan).
2. In a medium-sized bowl, add 2 eggs, spices, and Tabasco (optional). Whisk to combine.
3. In a second medium sized bowl, add panko bread crumbs, and spices. Stir to combine. Set aside.
4. Place chicken pieces in the egg marinade, and coat each piece. Transfer chicken pieces and any remaining marinade to a zip seal bag. Remove the air and seal the bag—marinade in the fridge for at least 20 minutes or several hours, even overnight.
5. When the chicken has finished marinating, use a fork to transfer one piece 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 for another 15 minutes. Chicken thighs are ready when the internal temperature reaches 165-170°F or when the juices run clear.
Enjoy!
1. Preheat oven to 400 degrees F (200C with fan).
2. In a medium-sized bowl, add 2 eggs, spices, and Tabasco (optional). Whisk to combine.
3. In a second medium sized bowl, add panko bread crumbs, and spices. Stir to combine. Set aside.
4. Place chicken pieces in the egg marinade, and coat each piece. Transfer chicken pieces and any remaining marinade to a zip seal bag. Remove the air and seal the bag—marinade in the fridge for at least 20 minutes or several hours, even overnight.
5. When the chicken has finished marinating, use a fork to transfer one piece 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 for another 15 minutes. Chicken thighs are ready when the internal temperature reaches 165-170°F or when the juices run clear.
Enjoy!
