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Oven Fried Chicken

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Serves: 4
4 large chicken pieces 50g / 2oz / 1/2 cup flour
2.5ml / 1/2 tsp salt
15ml / 1/4 tsp pepper
1 egg
30ml / 2 tbsp water
30ml / 2 tbsp chopped mixed fresh herbs, such as parsley, basil and thyme
65g / 2 1/2oz / 1 cup dry breadcrumbs
25g / 1 oz / 1/3 cup freshly grated Parmesan cheese
lemon wedges, for serving

Sprinkle a little water on to the chicken pieces, and coat again lightly with the seasoned flour.

Preheat the oven to 200°C / 400ºF / Gas 6.

Rinse the chicken in cold water. Pat dry with kitchen paper.

Combine the flour, salt and pepper on a plate and stir with a fork to mix. Coat the chicken pieces on all sides with the flour and shake off the excess.

Sprinkle a little water on to the chicken pieces and coat again lightly with the seasoned flour.

Beat the egg with the water in a shallow dish. Stir in the herbs. Dip the chicken pieces into the egg mixture, turning them over to coat them thoroughly.

Combine the breadcrumbs and grated Parmesan cheese on a plate. Roll the chicken pieces in the crumbs, patting with your fingers to help them to adhere.

Place the chicken pieces in a greased shallow pan, large enough to hold them in one layer. Bake until thoroughly cooked and golden brown, 20-30 minutes.

To check that they are cooked, prick with a fork; the juices that run out should be clear, not pink. Serve hot, with lemon wedges.

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