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Crispy Baked Chicken

Chicken with a crispy coating and moist tender meat, perfect for picnics and healthier than the fried version.
Print Recipe
Servings: 6 people
Ingredients Method

Ingredients
  

  • 1 kg chicken thighs and drumsticks with the skin on
  • 1/4 cup mayonnaise
  • 1 tsp. garlic paste
  • 1 tsp. paprika powder
  • 1/2 tsp. chilli powder
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 cup fresh/dry breadcrumbs
  • 1 handful fresh herbs chopped fine
  • oil for greasing the pan

Method
 

  1. Put the mayonnaise, garlic paste and all the spices into a bowl and season lightly with some salt and pepper. Then mix it all well. In a separate bowl, add the herbs to the breadcrumbs plus a teaspoon each of salt and pepper. 
    Now dip one chicken piece at a time first into the mayonnaise mixture and then into the breadcrumbs mixture making sure to coat all the sides. Put them into a container and refrigerate for at least an hour or up to overnight for the flavours to infuse.
    Preheat the oven to 200°C. Grease a baking tray lightly and then place the chicken pieces with the skin side facing up. Bake for 20 minutes and then turn the heat down to 180 C and continue to roast for another 20 minutes. You can then reduce the heat to 120 C and continue baking for another 15 minutes to ensure the chicken is falling off the bone.
    Serve with a salad or accompaniments of your choice.
    Enjoy!