Fried chicken from the oven are especially tender and remain juicy. This version is ideal for anyone who has no deep fryer. As the roast chicken from the oven are coated with breadcrumbs, they can be baked without the skin. Preheat the oven to 250 ° and line a baking sheet with parchment paper.
The skin can be easily shed from the chicken legs. The roast chicken with pepper and salt. Three deep dish deploy. Pour into a bowl of flour, in the second bowl of beaten egg and bread crumbs in a third disk. The fried chicken in flour first, then apply the beaten egg and finally in breadcrumbs. Fried chicken on the baking sheet. Corn oil in a small bowl and fill with a pastry brush paint on the roast chicken.
Preheat the oven to 200 ° turn back the sheet and bake on the middle rack for about 45 to 50 minutes to brown the roast chicken to start, like to see in the picture above. The fried chicken is served with a slice of lemon and maybe garnish with parsley.
¤500 g Chicken legs
¤3 tablespoons Flour
¤1 Organic egg
¤3 tablespoons Breadcrumbs
¤3 tablespoons Corn oil
Serves 3, 303 cal per serving 20 mins Prep 60 mins Total