Fried chicken is not well loved in Germany. There is only one KFC outlet in the whole of Bremen and it’s not within walking distance. Also, because their coleslaw disappoints, I lost my KFC craving some time ago but the desire to bite into a good piece of fried chicken lingers.
Flipping through an old Martha Stewart magazine, I came across a Southern Oven fried Chicken recipe. It intrigued me and I recalled reading somewhere that KFC original recipe chicken is also oven fried. So I searched for a recipe to use. The Martha Stewart one was eliminated because it requires a special flour called Wonda flour and also cornmeal, both of which I do not have in stock.
Finally, I created my own after reading through a couple of recipes and watching a video on youtube. The result was surprisingly impressive. The chicken was unbelievably tender and the coating was crisp. The Mister was all in praise despite the fact that chicken was his least favourite meat.
This has become a dinner regular because it’s so guilt free to eat, what with the lack of deep frying and removal of skin.
The recipe requires that you marinate the chicken overnight. I hope you are not reading this 2 hours before dinnertime.
- 2 whole chicken legs
- 1 cup of buttermilk*
- 2-3 tablespoons of meat seasoning salt**
- 1 tablespoon mustard
- 1 egg
- breadcrumbs or biscuit crumbs***
* If you can’t find buttermilk, simply stir 1 teaspoon of vinegar or lemon juice into 1 cup of skimmed milk and let stand for 5 minutes before using.
**I used one called ‘Gyros & Fleisch Würzer’ from Ostmann (in Germany). If in Sg, try looking in the dried herb section in Cold Storage or NTUC. McCormick should have a number of suitable mixes. The amount to be used is an estimate. Rule of thumb: Be generous with the seasoning. Then the chicken is well marinated and you wouldn’t have to season the egg, flour or crumbs.
*** Breadcrumbs work well, but biscuit crumbs give extra crispy. If you live in DE, use TUC crackers. In Sg, use ‘soda pia’ (my aunt’s secret to crispy pork chops. 😉 ) Make sure you crush them finely.
- Cut chicken leg into two parts. Remove skin and excess fat.
- Mix mustard and meat seasoning salt into milk.
- Cover chicken pieces with milk.
- Leave overnight in fridge.
- Preheat oven at 180 degrees Celsius.
- Crack the egg in a large bowl.
- Place flour and biscuit crumbs on separate large plates
- Remove chicken from milk
- Dunk chicken in egg, then coat with flour
- Dunk chicken once again in egg, then coat with biscuit crumbs. Ensure that the chicken piece is well covered in crumbs.
- Grease an oven tray. Make sure the tray is well greased. Otherwise the skin would be found on the tray rather than the chicken. Place chicken pieces on tray and bake for 45-50 minutes until the skin is golden brown.
- Flip the chicken pieces halfway through cooking.
- Test a piece with a toothpick. It should enter the meat easily and when removed, is clean.
- The secret to the tenderness of the chicken lies in the marination in buttermilk.
- According to the chef in the video, you could spray some oil on the chicken pieces so that the skin will be crispy. I don’t have cooking oil spray so what I did was to pat some oil onto the crumbs. During the cooking, I realised that because I greased the tray with sufficient oil, when I flipped the chicken pieces, the top sides would now also be oiled. So… 🙂
- This recipe produces skin similar to KFC original recipe chicken, not the extra crispy. The extra crispy ones are deep fried.
- I almost didn’t make it to cook the chicken the day after marination and was curious whether it would survive another day of marination. According to some responses, it would be a mess after a day. So the advice is to remove the chicken from the milk after a day if you have a sudden hot date and wouldn’t bake the chicken the day after.