Spicy Oven-Fried Chicken

spicy oven fried chicken

A variation on oven-fried chicken with an East Indian flavor.  Cooked this way, the chicken comes out really juicy with a nice crunchy exterior.

  • 6 boneless skinless chicken thighs
  • 1 egg or ¼ cup liquid egg substitute (e.g. Egg Beaters) beaten
  • 1 cup whole-wheat bread crumbs
  • 2 tbsp garam masala
  • 1 tbsp ground cumin
  • 2 tsp salt
  • ½ tsp garlic powder
  • ½ tsp cayenne pepper
  • 2 tbsp ground paprika
  • 1 tsp ground black pepper

Cover a broiler pan with aluminum foil.  Spray the broiler rack with non-stick cooking spray.  Rinse and pat dry chicken thighs.  Pour beaten egg into a shallow bowl.  Mix bread crumbs and spices together and put in a shallow pan.  Dip each chicken thigh in beaten egg then coat with crumbs.  Put the crumbed chicken thighs on the broiler rack, leaving space between them.  Spray the chicken with non-stick cooking spray and bake in a preheated 400-degree oven for about 20 minutes.  Serve with steamed rice and sweet-and-sour kale:

  • 1 tbsp canola oil
  • 4 garlic cloves, minced
  • 8 cups sliced kale leaves (I save the tougher stems for the squirrels, they do eat them!)
  • 1/2 cup chicken broth
  • 1 tbsp sugar
  • ¼ cup dried cranberries
  • 2 tbsp vinegar
  • Freshly milled black pepper
  • ¼ cup chopped walnuts

Heat up canola oil over medium heat in a large sauté pan, when the oil is hot add garlic and kale leaves, stir constantly, when kale leaves start  to wilt add broth, sugar and cranberries and cover the pan.  Cook for about 15minutes.  Just before serving add vinegar and black pepper to taste.  Top with chopped walnuts. 

Makes 6 servings

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