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Do you love oven-fried chicken? Me too! Oven-fried chicken is my ultimate comfort food!

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Crispylicious!

Speaking of comfort food, the earliest known usage of term “comfort food” was traced back to 1966 when the Palm Beach Post (a major American daily newspaper which serves Palm Beach County in South Florida and the area of Treasure Coast) used it in a story: “Adults, when under severe emotional stress, turn to what could be called ‘comfort food’—food associated with the security of childhood, like mother’s poached egg or famous chicken soup.” 

The nutritional value of food is influenced by cooking methods. For example, frying chicken boosts the meat’s fat content. Oven-fried chicken doesn’t guarantee a fat-free meal but it definitely has lower fat content. Chicken is an excellent source of protein. A serving of baked chicken leg (4 ounces) contains around 27 grams of protein!

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So Frodo, you might wanna switch to oven-fried.

Cobalamin, also known as Vitamin B12, is also abundant in chicken. This type of vitamin can only be found in animal-based food. Oven-fried chicken is also a great source of iron and just like Vitamin B12, iron helps in the production of hemoglobin, the heme-containing protein that carries oxygen to the blood.

Oven-Fried Chicken Recipe

What you need:

  • 4 ounces pork rinds, crushed into a powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 4 bone-in, skin-on chicken thighs
  • ½ cup (1 stick) unsalted butter, melted, divided

Procedure:

  • Preheat the oven to 400°F.
  • In a large resealable plastic bag, combine the pork rinds, garlic powder, onion powder, thyme, salt, black pepper, and cayenne pepper. Seal and shake until well combined.
  • Brush the chicken with ¼ cup of melted butter. Place it in the bag, seal, and shake vigorously to coat.
  • In a large ovenproof skillet (such as cast iron) over medium-high heat, heat the remaining ¼ cup of butter until it shimmers.
  • Add the chicken. Cook it for about 5 minutes, without stirring, until browned. Flip and cook for 5 minutes more.
  • Transfer the ovenproof skillet to the preheated oven. Cook for about 30 minutes, or until the chicken is cooked through. Blot the chicken on paper towels before serving.

This recipe works so well because the pork rinds make a very crispy coating for the chicken. The trick is to pulverize them so they are powdery, with no big chunks left. You can do this in a food processor, or put them in a resealable plastic bag and crush to a powder with a rolling pin.

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For those who want an extra kick, try the variation pictured above by marinating the chicken in hot sauce before cooking them. Still sounds like high in fat? I hear you! You can remove the skin before cooking and you can substitute pork rinds with a combination of bread crumbs and herbs. Avoid store-bought ready marinades because they often contain saturated fat, sugar, salt or other additives.

With its savory, flavorful and crunchy skin, this recipe could be your ultimate comfort food too! I wanna hear your comfort food story! Share it on the comments section below! Till next time! Eat well, be well, farewell!

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photo credits:

www.genaw.com

www.latinofoodie.com


Hello everyone, Chase here! I am a health and fitness enthusiast, and also a food blogger. You see, my life is a constant battle between my love of food and not wanting to get fat, so far I’m winning! 🙂


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