Crispy Oven Chicken

By none

Every once in awhile we all crave fried chicken. Fried chicken recipes usually dip the chicken in eggs (allergen food!) yet this recipe is egg free. Using rice bread crumbs, makes it gluten free, too. Enjoy!



Ingredients:
  • 8 chicken thighs or boneless leg meat, trimmed of all fat

  • 1 teaspoon salt

  • 1 teaspoon red peppercorns, ground

  • 1 tablespoon fresh oregano, minced

  • 1 cup crispy plain bread crumbs

  • 1/4 cup ground pecorino cheese

  • 1/4 cup grated Parmesan cheese

  • 5 tablespoon unsalted butter



Steps/Methods:

Preheat a 12-inch cast iron skillet in the oven at 400F for 15 minutes. Melt butter slowly in an 8-inch saut pan so you do not burn the milk solids. Turn off heat from butter and set aside. Toss the breadcrumbs, salt, pepper, oregano, pecorino and Parmesan. When your pan is done preheating, pull it out of the oven, add 1 tablespoon of butter to the pan and turn oven down to 350F. Dip each piece of chicken on both sides in butter, draining off a little excess butter and then dip into breadcrumbs and put the chicken in the pan. Repeat this method until all chicken is in the pan and put back into the oven for 15 minutes. Take meat out of oven but leave in the pan and let rest for 10 minutes.

Serve.



Additional Tips:
  • 8 chicken thighs or boneless leg meat, trimmed of all fat

  • 1 teaspoon salt

  • 1 teaspoon red peppercorns, ground

  • 1 tablespoon fresh oregano, minced

  • 1 cup crispy plain bread crumbs

  • 1/4 cup ground pecorino cheese

  • 1/4 cup grated Parmesan cheese

  • 5 tablespoon unsalted butter


By none| June 22, 2011
Categories:  Recipes

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