Hayden Quinn

Lunch · LUNCHES

10 July 2017

Baked “Fried” Chicken

First published in delicious.

All the crunch of fried chicken, without the deep fryer. The chicken soaks in buttermilk, then gets a spiced coat of puffed rice and quinoa flakes and bakes until golden and crisp. Serve it with mash and gravy for a proper feed.

Serves
4
Prep
40 mins
Cook
35 mins
Total
1 hr 15 mins
Difficulty
Easy
Oven
220°C fan-forced
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Baked "fried" Chicken, recipe by Hayden Quinn

Ingredients

Spice mix

Method

  1. Preheat the oven to 220°C fan-forced. Place the chicken in a large bowl, then add buttermilk and chill for 30 minutes.
  2. For the spice mix, combine all ingredients plus 2 tsp salt. Add the spice mix to a bowl with the flour, puffed rice and quinoa flakes.
  3. Remove chicken from the buttermilk, then toss through the puffed rice mixture (compressing the mixture onto the chicken with your hands).
  4. Place chicken on a oven rack and spray with olive oil. Place it in the oven set above a oven tray. Bake for 35 minutes until crisp and cooked through.
  5. Serve chicken pieces with mashed potato and your favourite gravy.

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