Every once in a while I crave for fried chicken. Maybe it is the crispy, crunchy savoury outside with the tender inside. Either way, when I crave it, I turn to this recipe for oven fried chicken. The use of Panko bread crumbs adds that extra little crunch.
Prepare chicken wings by cutting off wing tips and separating the wing at the elbow joint (save wing tips for making stock).
Mix prepared chicken pieces in the marinade.
Leave it in the fridge for about ½ hour.
Preheat oven to 200C.
Drain chicken pieces and discard marinade.
Dip chicken pieces into Panko bread crumbs to coat evenly.
You may need to press the bread crumbs onto the chicken pieces so it coats well.
Put canola oil into a baking pan big enough to fit the chicken pieces in a single layer.
The oil should coat the bottom of the pan.
Lay the chicken pieces in a single layer.
Drizzle a little more canola oil over the top , about 2 tablespoons.
Bake for 25 minutes.
Bake another 20 minutes or until the chicken pieces are golden brown.
Dredging the wings in Panko bread crumbs before baking gives crispier wings
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