Crispy Baked Chicken Pieces

Name: Crispy Baked Chicken Pieces
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 8 Portionen
Ingredients: 8 piece skinless chicken thighs; 8 piece skinless chicken drumsticks; 200 ml milk; to taste hot sauce; 200 g self-raising flour; 2 tsp onion granules; 2 tsp garlic granules; 0.5 tsp turmeric; 1 tsp paprika; 1 tsp ground white pepper; 1 tsp cayenne pepper; 6 tbsp groundnut oil; 1 kg all-purpose potatoes; 2 tbsp olive oil; 2 tsp paprika; 0.5 piece white onion; 500 g carrots; 1 piece small white cabbage; 2 tbsp mayo; 1 tbsp Dijon mustard; 2 tsp mustard seeds

Main Course

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Cook Time

1 h 15 min

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This recipe for crispy baked chicken pieces is a family favorite! I've been making it for years, and it's always a hit. The chicken is marinated in milk and hot sauce for extra flavor and tenderness, then coated in a spiced flour mixture and baked to crispy perfection. It's perfect for a party or a casual weeknight dinner. Serve with potato wedges and coleslaw for a complete meal. The spice mix gives it a lovely kick, but you can adjust the amount of cayenne pepper to your liking. It's a hearty and satisfying dish that everyone will love!

Ingredients (21 ingredients)

8 piece skinless chicken thighs
8 piece skinless chicken drumsticks
200 ml milk
to taste hot sauce
200 g self-raising flour
2 tsp onion granules
2 tsp garlic granules
0.5 tsp turmeric
1 tsp paprika
1 tsp ground white pepper
1 tsp cayenne pepper
6 tbsp groundnut oil
1 kg all-purpose potatoes
2 tbsp olive oil
2 tsp paprika
0.5 piece white onion
500 g carrots
1 piece small white cabbage
2 tbsp mayo
1 tbsp Dijon mustard
2 tsp mustard seeds

Preparation (11 steps)

Prepare the chicken marinade

Place the skinless chicken thighs and drumsticks in a bowl. Pour the milk over the chicken, adding hot sauce to taste. Season the milk with salt. Mix well and set aside.

Prepare the spiced flour

In a large plastic bag, combine the self-raising flour, onion granules, garlic granules, turmeric, paprika, ground white pepper, cayenne pepper, and salt. Seal the bag and shake well to combine.

Preheat oven

Preheat oven to 200°C/180°C fan/gas 6.

Heat oil in frying pan

Heat half of the groundnut oil in a large frying pan over medium-high heat.

Coat and fry chicken

Take half of the chicken out of the milk, shake off any excess, and put it in the bag of seasoned flour. Hold the top closed and shake well. Lift the pieces out and shake off any excess, but don’t do this too hard or you’ll end up with no coating. Lower the pieces into the oil and fry for a few minutes on each side until golden and crisp – don’t overdo it as the chicken is being baked next and will brown further. Use tongs to turn the chicken and try not to tear the coating. Transfer to a rack set in a roasting tin.

Repeat frying process

Repeat the coating and frying process with the rest of the chicken.

Bake the chicken

Bake for 30 mins until cooked – check one drumstick and one thigh with a skewer – cook for longer if you need to.

Prepare potato wedges

Cut 1 kg all-purpose potatoes, such as Desirée, into wedges (peeled if you prefer), and boil in salted water for 5 mins.

Season potato wedges

In a bowl, combine 2 tbsp olive oil and 2 tsp paprika. Add the boiled potato wedges and toss to coat.

Bake potato wedges

Tip the potato wedges onto 1-2 baking sheets in a single layer. Bake for 25-30 mins alongside the chicken, or until crisp and cooked through.

Prepare coleslaw

Finely slice ½ white onion. Grate 500g carrots. Shred 1 small white cabbage. Mix in a bowl with 2 tbsp mayo, 1 tbsp Dijon mustard and 2 tsp mustard seeds.