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Oven-Fried Chicken Pieces Joel Lafond, Executive Chef with the Shaarey Zedek Synagogue Catering Department
Chanukah, a time of year when
even those who avoid fried food (is that possible nowadays?)
Yield: 3 or 4 servings
Ingredients
Put the chicken pieces through a breading station, starting with the seasoned flour, then the egg mixture, and finally the bread crumbs. Thoroughly coat each piece with every step. Sear the chicken in a deep fryer at 175º C (350º F) or in a large pot on the stove with hot oil. If the oil is not hot, it will just saturate the bread crumbs and the coating will not be golden brown in colour. Place the fried pieces onto paper towels to soak up some of the excess oil. Arrange the chicken pieces on a sheet pan lined with tin foil or parchment paper and place in a 175º C (350º F) oven for 25 to 35 minutes or until thoroughly cooked. The panko bread crumbs make for a delicious, crispy coating and do not retain as much moisture or oil, resulting in a lighter and less greasy fried chicken.
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