Wednesday, March 19, 2014

Crisp Oven Baked Nando Kaffir Chicken

I love fried chicken but when I think of the oil involved , I shun deep frying the chicken.   I learned from other food bloggers that you can have crisp chicken without deep frying them in litres of oil.  You can have crisp Nando Kaffir chicken without deep frying them. I first learned from Angie Tee of  Seasaltwithfood  that you can get still crispy chicken without deep frying them.  I oven baked chicken again for our dinner but this time with a different flavor and gosh it was finger licking good and addictive too.  I wanted to eat just a piece but I ended up eating four pieces.  Gosh , I am really a glutton when it comes to good food :p

marinate the chicken pieces with Nando Peri  Sauce, kaffir leaves, 
sea salt and leave it in fridge for 3-4 hours or overnight
for better taste and flavor

coat with the flour mixture and let it sit on the rack until the chicken meat
dries out before baking  in the oven 

Crisp Oven Baked Nando Kaffir Chicken 


12 Chicken Wings, tips removed
Lime Wedges
½ Cup All-Purpose Flour  * I added 3 tbsp of potato flakes to the flour
1 tsp Baking Powder
¼ tsp Baking Soda

Peanut Oil


3 tbsp of  Nando hot peri sauce
5 kaffir leaves/lime leaves - cut into fine shreds
1 tsp of sea salt
1 Tbsp Peanut Oil

In a medium bowl, whisk Nando peri sauce,  lime leaves, sea salt,  Marinate the chicken pieces for about 4 hours, or overnight.

Whisk together the flour, baking powder, and baking soda. Line a large baking pan with tin foil. Place a wire rack on top of the prepared pan. Coat the chicken pieces with the flour mixture, making sure that all the nooks and crannies are covered, and shake off any excess flour. Arrange coated chicken pieces in a single layer. Allow the chicken  pieces to dry out on the kitchen counter for an hour before baking.

Preheat the oven to 450˚F. Drizzle a little oil on top of the chicken pieces and bake for about 20 to 25 minutes on each side. Serve warm .

Enjoy !

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