If you love chicken, you love it when it’s crispy and tasty, even if it’s fried. But wait, did you know you could have the same crispy chicken texture with less fat by following this simple recipe? Sure, you might say, everyone knows you can have less fat by baking instead of deep frying. Cooking recipes often are created by combing techniques. For example this recipe is first based on this buffalo wing recipe. The difference is beyond parboiling the chicken pieces in boiling water, this has no dipping sauces, it’s pure crispy fried chicken created with a yummy, buttery crust by using your favorite crackers and seasoning.
Some might say that parboiling would remove the flavor of the chicken. Far from it, parboiling (see the slideshow of photos) removes the fat and makes the chicken crispier when baked. Parboiling also prevents the chicken from drying out during the baking process.
Traditional Hot Wings
You can also make this crispy oven chicken without the crumb mixture and create those famous sporty snack wings and toss the cooked low fat crispy chicken wings in your favorite hot sauce or ranch dressing.
Ingredients:
2 lbs chicken wings and drummettes or chicken chopped into pieces
Rock or Sea Salt (for boiling water)
Adobo seasoning (click here to make your own)
½ cup of egg substitute
1 cup of crushed Reduced Fat Ritz crackers or panko
2 tablespoons (make your own) Adobo dry seasoning mix or your favorite seasoning mix
Directions
1. Preheat the oven to 450 degrees F.
2. Fill a large pot with water, bring to a boil. Place enough water in pot to cover the chicken pieces so that the water will not overflow when you are boiling it. Add rock or sea salt to the water – create the taste of sea (overly salty) water.
3. Boil the chicken pieces for approximately 7 minutes, then remove the chicken pieces and place on a cookie rack to drip dry.
4. Crush the crackers in a plastic zip bag, add seasoning and toss together.
5. Roll the chicken into eggbeater and place chicken pieces into cracker mixture to form a light crust.
6. Line a cookie sheet with foil, spray lightly with pan spray. Place chicken pieces on the foil pan.
7. Bake for 10 minutes, turn pan in oven and bake an additional 15 minutes. (total 25 minutes)
8. Flip each chicken piece over and bake an additional 10 minutes on other side to brown.
Remove from oven and serve.
Makes about 2-4 servings
Check out more recipes and food articles at: Orlando Cooking Examiner
Comments