Oven-Fried Chile Chicken
Serves: 4
Irma Bergnaum
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 cloves
Garlic (peeled, and finely chopped)1 tsp
Kosher Salt1 tsp
Garam Masala2 tbsps
Oil3 tbsps
Vegetable Oil1 tsp
Salt1 tsp
Ground CuminDirections:
1
For the marinade: Combine the ginger, chiles, garlic, salt, garam masala, oil, and lemon juice in a bowl, and mix well to make a paste
2
Add the chicken and coat each piece well in the paste
3
Place the chicken on a sheet pan, then cover with plastic wrap and leave for a couple of hours or overnight in the refrigerator
4
Remove the chicken from the refrigerator and bring back to room temperature before continuing
5
Preheat the oven to 435 degrees F
6
Pour the 3 tablespoons oil into a roasting pan large enough to hold all the chicken pieces in one layer
7
Place the pan on a high shelf in the oven for 15 minutes to heat up
8
Mix the salt, black pepper, and cumin into the bread crumbs
9
Take the chicken out of the marinade, letting the excess drip off and roll each piece in the crumbs ensuring an even coating on all sides
10
Dip the chicken pieces into the beaten egg and add a second coating of crumbs
11
Place them in the heated roasting pan, and cook for 20 minutes
12
Then lower the oven to 400 degrees F, turn the chicken and cook for another 15 to 25 minutes (depending on the size of the chicken pieces), or until cooked through
13
Place the chicken on a serving dish with the cut lemon wedges and serve