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Crispy Fried Not Fried Chicken

Crisp golden chicken.

November 7, 2017

Crispy Fried Not Fried Chicken

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fRIED nOT fRIED cHICKEN

ingredients for six
chicken
12 x chicken drumsticks
60gm plain flour
2tsp salt flakes
3 pinches cracked black pepper
1 to 1½Tbsp cajun spice mix

method

  1. Pre-heat oven to 220ºC.
  2. Place chicken drumsticks on chopping board, one at a time. Using large cooks knife or cleaver chop off knuckle.
  3. Make three to four slashes into the meat on each drumstick and place in large bowl.
  4. Scatter drumsticks with salt, pepper and Cajun spice to coat. Rub in seasoning along with 1 tablespoon olive oil.
  5. Scatter with flour and toss to coat.
  6. Place drumsticks in single layer on large baking tray lined with non-stick paper. Do not overcrowd as they will steam and not have the desired crisp exterior. Bake for about 40 minutes, until golden and skin is crisp.
  7. Once drumsticks are golden, have a crisp exterior and juices run clear if pierced with paring knife in thickest part, remove from oven.
  8. Serve drumsticks hot straight from the oven, cooled to room temperature or chilled. The sooner they are eaten the crispier the skin will be. If refrigerated the skin with become moist.

cooks notes:

  • Murray River Salt Flakes are used in all our recipes, if using granular salt cut down amounts accordingly.
  • Change seasoning as liked, try Peri-Peri spice mix, Z’atar for a middle eastern feel or Panch Phora for Indian flavours.
  • The skin needs to be left on the drumsticks as this is what crisps everything up.
  • Ensure your oven is correctly pre-heated before cooking these for best results. A dry Bake Setting works well to crisp skin. The Fan Settings move moisture around the oven which is unwanted for this recipe.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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