Crispy Oven-Baked Chicken
Frying chicken is not the only way to achieve a crispy chicken. This recipe will give you a crunchy oven baked chicken that oozes with flavors.
2 cups panko (if it's not available, use cornflake crumbs)
½ cups Parmesan, grated
2 teaspoons garlic salt
1/2 tsp. ground cayenne pepper (you can add more if you want it really spicy)
3 large eggs
12 chicken drumsticks, skin removed
Preheat oven to 350 degrees Fahrenheit.
Cover two roasting pans with aluminum foil, then spray surface evenly with non-stick cooking oil.
In a large bowl, combine the first four ingredients.
In a shallow glass dish, lightly beat the three eggs.
Dip each drumstick in egg, then dredge in panko mixture. Arrange on the prepared pans. Spray with non-stick vegetable oil.
Bake in 350 degrees Fahrenheit for about an hour. Use a meat thermometer to measure internal temperature; remove from the oven immediately once thermometer reads 180 degrees F.
Lemony Baked Chicken
The secret to this flavorful dish is the salt rub. The rub does not only add flavor but also tenderizes it. Marinate the chicken for four to 48 hours to bring out the best flavor and texture.
Salt rub: Clean and pat dry a 5-pound chicken. Mix 1/3 cup coarse salt and three tablespoons of lemon juice. Lightly loosen the skin from the flesh, then rub the areas under the skin as well as the cavity of the chicken with the salt mixture. Put the chicken inside a re-sealable plastic bag, then place in the chiller for 4 to 48 hours.
Gremolata (a paste made by combining 1 tablespoon finely chopped parsley, 1 lemon's zest
1 small garlic clove, finely minced)
6 tbsp. butter
About 6 bay leaves (fresh or dried, for garnish)
4 lemons, quartered
Preheat oven to 425 degrees Fahrenheit.
Take out the chicken from the chiller, then thoroughly wash with cold water to remove the salt. Pat dry.
Combine gremolata and butter, then rub about 2/3 of the mixture under the skin, and the rest on the skin. Put the bay leaves and the lemon in the cavity of the chicken. Place the chicken in a shallow roasting pan.
Bake the chicken for about 40 minutes, then remove from oven. Cover chicken with aluminum, then return to oven. Reduce temperature to 375 degrees. Cook for 45 minutes more or until the meat thermometer reads 170 degrees.
Serve hot or warm.
Baked Buttermilk Chicken
4 pounds of mixed chicken parts
8 slices of white bread
1 tsp. hot-pepper sauce
1 cup buttermilk
¾ cup grated Parmesan cheese
1 tsp. dried thyme
Salt and pepper to taste
Non-stick cooking spray
Preheat oven to 400 degrees F.
Spray the baking sheet with oil until thoroughly covered.
Put bread in food processor and pulse until they become coarse crumbs.
Combine salt, hot pepper sauce, buttermilk, and ½ tsp. pepper in a large bowl. In another bowl, combine the remaining dry ingredients. Coat each chicken part with buttermilk mixture, then dredge with breadcrumb mixture. Arrange chicken on prepared baking sheet.
Bake for approximately 35 minutes or until golden brown.
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