As previously noted (see http://fiteeza.com/blog/a-healthier-chop), “crispy” and “fried” are popular food descriptives at my house. Typically, “healthy” wins out over “crispy,” but sometimes, especially in winter, we all just want those comfort-food favorites. I decided I would make an attempt at Oven Fried Chicken with that crunchy, flavorful texture that makes it so much more fun and enjoyable.
This is what I came up with and I have it on pretty good authority (think hubby who likes things super-crisp) that it turned out pretty tasty. It was easy and quick too, which is also a huge criteria for cooking at my house.
I only used chicken legs for this recipe, but I think other pieces would be just as delicious. Next time, I will try either boneless, skinless thighs or breasts (hint: for boneless/skinless options try soaking the chicken in a bath of salt water and garlic in the refrigerator for at least 2 hours before preparing. It will keep the chicken moist and not cause it to become dried out during baking.)
Healthy "Fried" Chicken
- 1 Cup Italian Panko bread crumbs
- 4 -6 skinless/boneless chicken breasts, thighs or legs
- 1 Tablespoon Olive Oil
- Salt, Pepper & Garlic to taste
Preheat Convection Oven to 425. Lightly coat chicken with olive oil, salt, pepper and garlic to taste. Lightly coat each piece with bread crumbs and place on a lined cookie sheet. Bake for 30 minutes turning after 15 minutes. Serve with a salad or sautéed spinach, kale or collards. Mmmm, Mmmm, good!