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Crispy chicken with baked corn flakes, sweet and spicy sauce
Ingredients
- 4 à 6 chicken thighs
- salt, pepper, paprika, garlic powder
- 1 or 2 eggs
- 300 g cornflakes
For the sauce:
- 40 g hoisin sauce
- 10 g gochujang
- 50 g honey
- 60 g water
- 30 g white vinegar
- 1/2 c. coffee garlic powder
- 1 c. coffee rice flour small
Instructions
- Start by preparing the thighs. Remove excess skin and fat.
- Remove the central bone and cartilage. Then cut the chicken into pieces.
- Place in a bowl, then add one or two spoonfuls of paprika powder, half a teaspoon of garlic powder (not semolina), and salt, pepper and spice to taste.
- Mix well. Crush the cornflakes in the bag with a rolling pin.
- Beat an egg in a bowl, then dip the chicken pieces in it one by one.
- Strain into the cornflakes in a container, then bread as best you can by pressing the chicken a little into the cornflakes.
- For the oil, I put it in a small spray bottle. But you can also brush on the oil to avoid using too much.
- Spray the chicken with oil, or brush a little on top, and place on an ovenproof tray lined with baking parchment.
- Bake for 20 minutes at 180°C, turning the pieces halfway through.
- For the sauce, mix all the ingredients in a bowl or directly in the pan.
- Then cook for 2 minutes from boiling. The rice flour makes the sauce nicely coated.
- Dip the chicken pieces in the sauce, or coat them with a kitchen brush.
- Enjoy immediately, sprinkled with sesame seeds as desired!
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Fried Chicken
Here is my second recipe (out of 3) for my partnership with Uhaina organic beers! This time I propose an American fried chicken that will be perfect with an ice cold lager! I give you all the little secrets to get the beautiful texture of the chicken. It should be cooked well and not fried in too hot oil, which will color the chicken without cooking it inside. With a sauce and a good salad to accompany it, it smells like a vacation with friends!
Tried this recipe?Let us know how it was!
Baked chicken with pecan breading
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Tried this recipe?Let us know how it was!