As a man approaching middle age, I find that I am increasingly subject to a strange cognitive dissonance, namely fried stuff vs fight flab, and I oscillate between my concern for my gut and my stomach. So, discovering oven fried chicken from Southern with a Twist got the thumbs up in my kitchen. It’s almost a guilt-absolving halfway house between the deep fry and the healthy. It is essentially a half fry half roast. The chicken sits in oil deep enough to get crispy and crunchy, but not so deep that it is immersed in it, so the chicken doesn’t get a chance to absorb tons of oil.
So, you get the lovely taste and crispy crunchiness of fried chicken without too much grease.
My take on this is as follows:
Ingredients – serves 2 and a half
6 chicken thighs
1/2 cup of sunflower oil
For the seasoning:
1/2 cup flour
1/2 tsp black pepper
1/2 tsp smoked paprika
1/4 tsp onion powder
1/4 tsp garlic salt
There are two changes we made. We didn’t dredge it to get a thick crispy coating as we prefer to get the skin crispy instead, much like the inche kabin that they do in Malaysia, so the amount of flour is much less and we used sunflower oil instead of butter.
The recipe is simple, mix up the seasonings and flour and coat your chicken thighs. Put a casserole dish in the oven with the oil in it and turn it all the way up to 220C. Let the oil and the casserole dish heat up and when they’re ready, put the thighs in. They should sizzle and spit. Stick them in the oven for a out 15-20 minutes, or more precisely, till the internal temperature is about 50C, the skin ahould be getting nice and crispy by now, then flip them over to cry the other side. Take them out when the internal temperature hits 70C.
Take them out of the casserole dish and dry on some paper towels.
Thats about it! Serve with potato wedges and a salad or coleslaw.
Things I found
Getting the balance right between crunchy outside and cooked inside is not as easy as I thought. If it weren’t for the probe thermomenter, I’d probably have totally overcooked everything. The temperature of the oven is very important, as if it’s not hot enough the outside won’t fry properly and the inside won’t roast.