Oil Free, Skin Free ‘Fried Chicken’

FinSkis Oil free skin free fried chicken

Ingredients

8 chicken legs, skinned

4 egg whites, beaten

1 Tbsp water

Spice mix

1/2 tsp dried oregano

1/2 tsp dried parsley

1/2  tsp dried sage

1/2 tsp dried thyme

1/2 tsp mustard powder

1/2 tsp turmeric

1/2 tsp white pepper

1/2 tsp coarsely ground pepper

1/2 tsp smoked paprika

2 tsp sweet paprika

1/2 tsp ground ginger

1/2 tsp garlic powder

1/4 tsp chicken stock

2 tsp salt

1 c plain flour

1/2 c cornflour

1/2 c panko breadcrumbs

Method

Serves 4

Cooks in 30-40 minutes, 15 minutes prep

Pre heat oven to 180°c / 350°f

Line a baking tray with greaseproof paper

Remove the skin from the chicken legs and place inside a large zip-lock bag.

Mix all the flours, breadcrumbs and spices together and tip into the bag with the chicken.

Seal and toss the pieces around till all the chicken is coated in the flour mixture.

Tip out the excess flour mixture onto a large plate.

Whisk the egg whites and water together in a largish bowl, place this next to the plate with the flour mixture.

Take out a drumstick from the bag and dip into the egg white and then roll in the seasoned flour and then place on the baking tray. Continue doing this till all the chicken has been dipped and rolled.

Cook for 30-40 minutes, turning half way through.

FinSkis Oil free skin free fried chicken

Oil Free, Skin Free ‘Fried Chicken'
Author: 
Recipe type: Dinner | Lunch | Finger Food
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This recipe is truly an eye opener... healthy, tasty and kid friendly!
Ingredients
  • 8 chicken legs, skinned
  • 4 egg whites, beaten
  • 1 Tbsp water
  • Spice mix
  • ½ tsp dried oregano
  • ½ tsp dried parsley
  • ½ tsp dried sage
  • ½ tsp dried thyme
  • ½ tsp mustard powder
  • ½ tsp turmeric
  • ½ tsp white pepper
  • ½ tsp coarsely ground pepper
  • ½ tsp smoked paprika
  • 2 tsp sweet paprika
  • ½ tsp ground ginger
  • ½ tsp garlic powder
  • ¼ tsp chicken stock
  • 2 tsp salt
  • 1 c plain flour
  • ½ cup cornflour
  • ½ cup panko breadcrumbs
Instructions
  1. Pre heat oven to 180°c / 350°f
  2. Line a baking tray with greaseproof paper
  3. Remove the skin from the chicken legs and place inside a large zip-lock bag.
  4. Mix all the flours, breadcrumbs and spices together and tip into the bag with the chicken. Seal and toss the pieces around till all the chicken is coated in the flour mixture.
  5. Tip out the excess flour mixture onto a large plate.
  6. Whisk the egg whites and water together in a largish bowl, place this next to the plate with the flour mixture.
  7. Take out a drumstick from the bag and dip into the egg white and then roll in the seasoned flour and then place on the baking tray, Continue doing this till all the chicken has been dipped and rolled.
  8. Cook for 30-40 minutes, turning half way through.

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