If Chelsea is our in-house sweets guru, consider me your friendly resident fried foods gal. Much to many people’s chagrin (“what do you mean you think chocolate is JUST OKAY?!”), I’ve always preferred savoury over sweet. 9 times out of 10 I would rather have seconds (or thirds, who am I kidding) for dinner than a delicious dessert.
Of course, this isn’t to say I eat healthier (I definitely don’t). Cheese, fries, steak, pasta, mayonnaise/aioli… these things are my happy place. Not a sweet tooth, but a fat tooth.
Generally speaking, I am a strictly quality over quantity kind of girl (that’s a lie, I am quality and quantity and therein lies the problem, buuut given the choice…). If I want something decadent, I will make something decadent. I would rather two fluffy fried falafels than six dry and heavy baked ones (or maybe I just haven’t found a baked falafel recipe that has impressed me yet).
But then… this chicken. This marvelous chicken. It fulfills all my fried chicken love and more, but… isn’t fried. I hesitate to call it healthy since technically you’re still eating chicken skin, but it’s certainly heathier.
Baked ‘fried chicken’ has been around forever but this is my tried and true recipe. Something about the honey-vinegar drizzle at the end, baked up for a couple minutes. The chicken ends up crispy and crunchy but with a delicious sticky, sweet and tangy edge.
Best of all, this dish is a total crowd pleaser and a snap to put together. While the chicken is baking you can prep any sides to serve alongside it- grilled veg, salad, rice, quinoa, (*ahem fries*)- whatever your heart desires!
|No-fry Italian Fried Chicken|| |
- 8 chicken drumsticks (bone in, skin on)
- 3 Tbs olive oil
- 1 tsp each fresh rosemary, thyme and sage, chopped
- 1 cup Italian breadcrumbs*
- 4 Tbs honey
- 4 Tbs apple cider vinegar
- Preheat oven to 400.
- Cover a large baking sheet with parchment paper.
- Mix olive oil and fresh chopped herbs together in a large bowl. Add chicken drumsticks and rub olive oil mixture into the meat.
- Place breadcrumbs in a medium bowl. One by one, dredge each herbed drumstick in the italian breadcrumbs, pressing the crumbs on to the meat to form a light crust.
- Once all drumsticks have been coated, place the chicken in the oven and cook for 25 minutes.
- In a small bowl, mix honey and apple cider vinegar together.
- After 25 minutes of baking, remove the drumsticks from the oven and rotate each piece. Cook for an additional 25 minutes (could be slightly less or more, depending on the size of your pieces).
- In the final 5 minutes of cooking, brush each piece of chicken with the honey and vinegar mixture.
1 cups dried breadcrumbs (4 pieces stale bread, whizzed through a food processor until fine)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
1 Tbsp parsley
1 tsp kosher salt
2/3 cup parmesan, grated