Oven-Fried Chicken Thighs

I am not going to make yet another apology for being ridiculously tardy with my postings, so I will just jump to the recipe at hand!

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Do you like fried chicken? Me neither! It’s not that it’s not yummy or satisfying. It sure is! The reason I don’t like it is because it is so damn bad for you…like looking at it on your plate makes you want to grab your chest like you can somehow feel the arteries getting clogged! Real fried chicken is definitely full of fat and calories – store-bought/ commercially prepared chunks likely brim with thousands of calories and more than a few days worth of saturated fat. So, yes, I don’t like them. I never order these from restaurants, but on a rare occasion, I do fantasize about biting into one with no regrets!

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Hence, this attempt at making an oven-fried version, which will not make it to any healthy dish list, but at least satisfies one’s annual craving for fried chicken without a whole lot of guilt. I wanted to emphasize a few words in the previous sentence as this chicken is still an indulgence in my opinion. Although I carefully trimmed out most of the excess fat and good portion of the skin, there is still some of that bad stuff on the chicken. In addition, even though I skipped the deep frying, there is still some oil drizzled on the chicken before baking. So, all in all, please do indulge and enjoy this dish, but try with all your might to only make it on a rare occasion or two.

With that out of the way, this chicken is truly delicious. Marinating the meat in seasoned buttermilk (in my case, 1% milk soured with a bit of white vinegar) for 24 hours goes a long way in making sure the chicken tastes well seasoned and comes out juicy and delicious. Seasoning the flour mixture adds another layer of seasoning that makes the exterior of the chicken delectable as well. I debated going with just all-purpose flour, but then opted for a “house blend” of all-purpose, cornmeal, rice flour and cornstarch. In case you are wondering how I came up with this blend, honestly, 100% on a whim. I figured rice flour and cornstarch tend to make things crispy,cornmeal adds bit of a textural element and all-purpose flour, well, it’s “all-purpose”. I think this is a keeper! After all the waiting around with the marinating and long baking time, this recipe proved to be a winner. And the chicken tastes great even the next day!

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Oven-Fried Chicken Thighs

Ingredients:
8 chicken thighs, excess fat and skin trimmed carefully; deeply score the skin side
Marinade:
1 cup buttermilk (or sour milk made with a cup of milk and 1 tablespoon vinegar)
1 teaspoon salt
Cayenne powder to taste (I used about 3/4 teaspoon)
few grinds of freshly ground black pepper
1/2 teaspoon each, onion powder and garlic powder
Flour mixture
1/4 cup each all-purpose flour, rice flour, cornmeal and cornflour
Cayenne powder to taste (I used about 1/2 teaspoon extra hot)
1/2 teaspoon salt
Generous sprinkle of freshly ground black pepper
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 tablespoons minced fresh parsley leaves
2 tablespoons canola oil
cooking spray

Preparation:
1. Blend all marinade ingredients. Pour over chicken thighs arranged in a baking dish, cover with plastic wrap and refrigerate overnight or up to 24 hours.
2. Preheat oven to 425F.
3. In a medium bowl, combine the flours with ingredients through parsley leaves.
4. Remove chicken pieces from the marinade. Blot dry (I skipped this step because I was in a mad dash to the next step for no real good reason).
5. Toss the chicken pieces one at a time in the flour mixture until well coated. I even made sure some of the flour mixture got in between the slits on the skin side.
6. Arrange the coated chicken pieces on a baking tray lined with aluminum foil, skin side up.
7. Cover the chicken pieces with a good coating of cooking spray. Drizzle the oil evenly over all the chicken pieces.
8. Bake for 40 to 45 minutes till juices run clear and the chicken is cooked through.
9. Serve with sides of your choice (Tip: a good serving of vegetable should at least take some of the guilt off!) Enjoy!

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Chicken thighs in lemon garlic sauce

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Chicken is so versatile, yet there are times when I simply am not sure what I want to do with it. That’s how this recipe came about! I had a package of chicken thighs and had less than an hour to get dinner on the table. What do I do with it?

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After bit of pondering, I remembered I had fresh lemons, garlic and parsley on hand. I imagined that to be a rather straightforward “Chopped” basket and quickly thought of a way to incorporate them into a dish that had some sauce/gravy to it. It’s almost like I was working backwards. I had a freshly baked bread from earlier in the day and I wanted something to go with the bread… 🙂

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This dish with a wonderful citrus and garlic notes with just the right amount of a light sauce was amazing with a slice of a crusty bread. Since I had incorporated some green beans right into the chicken dish, it really was a wholesome meal. I would certainly like to prepare it again, but this time cook in the oven. If any of you try this in the oven (I would say 375F for about 45minutes or so – check for doneness), do drop a note below to say how it turned out.

Chicken Thighs in Lemon-Garlic Sauce

  • Servings: 4
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Ingredients
4 medium chicken thighs, bone-in, skin removed
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
3-4 large cloves of garlic, finely chopped
1/4 cup finely chopped onions or shallots
1 cup water or chicken broth
1/2 lb fresh green beans, end trimmed
4 tablespoons chopped fresh parsley
1 tablespoon butter or heavy cream, optional

Preparation
1. Cut chicken thighs into 2-3 pieces and season with salt and pepper.
2. Slice half the lemon into thin slices.
3. Heat olive oil over medium heat and lightly caramelize the lemon slices. Transfer to a small bowl and set aside.
4. To the pan, add the chicken pieces and brown them on both sides. Transfer to a plate and set aside.
5. Add a teaspoon of additional oil if needed and sauté the onions and garlic till onion turns translucent and starts to turn golden.
6. Add back the chicken pieces and a cup of water or chicken broth, making sure to scrape off all bits from the pan.
7. Cover and let cook for 30 – 35 minutes till the chicken is cooked through.
8. Add the trimmed green beans, lemon slices and juice from remaining half lemon. Adjust salt and pepper and continue to cook for another 5 minutes. Stir in parsley.
9. Serve immediately with crusty bread.

NOTE: If sauce is too thin, remove chicken and vegetables to a serving platter and continue to cook the sauce with a tablespoon of butter and/or cream for a few additional minutes till it thickens a bit.