CHINESE TWICE (UN)FRIED CHICKEN, lower fat, wallet-friendly

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Crispy, tender but lower fat double un-fried chicken (baked) makes the most of supermarket specials...

Chinese (un)fried Chicken: crisp, crunchy, juicy, tender & exotic

Supermarkets are getting into the swing of acknowledging the struggles too many families are going through trying to feed their families in these difficult times. 

Sainsburys' decision to match Aldi prices was a welcome surprise.  67goingon50 had a quick look around and prices are indeed lower than usual, on a par, in fact with Morrisons.  67 has tested Sainsbury's economy chicken in the past and found it good value, especially the items on price lock.  Last week, in another suprise, 67 found a kilo of generously portioned drumsticks - 11 of them, enough for a family  - for £2.40 at Waitrose, of all places.

Chinese New Year celebrations go on for a fortnight so 67 used the (defrosted) Waitrose drums for this crispy, crunchy lower-fat (un)fried Oriental chicken.  The meat is very tender and the coating crisp and delicately flavoured with 5-spice powder, star anise, garlic & ginger.

The process is two-step but easy; start the night before needed by marinading in buttermilk then dredge before cooking in breadcrumbs - twice.  

They're also baked twice (like double fried chicken) for maximum juiciness and texture.

Cost: min £3

Feeds: 3-4

Ingredients:

1 kilo chicken drumsticks or thighs

Marinade
    250 ml buttermilk (OR dairy or plant milk mixed with 2 tbsp vinegar OR 75% unstrained plain yoghurt mixed with 25% water

    1 tbsp Dijon mustard

    1/2 tsp salt

    1/2 tsp celery salt (opt)

    1 tsp pepper

    1 small onion, finely sliced

    1 tsp cayenne

    1 tbsp smoked paprika

    1 tbsp 5-spice powder

    1 whole star anise or 1/4 tsp dried (opt)

Coating

    650gm/23oz fresh or packaged fine breadcrumbs (try panko or make your own by blitzing stale bread in a blender)

    1 tsp celery salt

    1 tsp salt

    1 tsp pepper

    2 tsp 5-spice powder

    1.5 tsp garlic salt

    1.5 tsp ginger

Method:

1. Mix marinade ingredients in a glass bowl or strong freezer bag; immerse chicken at least 4 hours or overnight
2. At least an hour ahead of cooking time,  preheat oven to 350f, 180c
3. Mix crumbs and seasoning; place in a flat container
4. Pick out whole star anise, if using, from marinade; wash and dry it for another occasion
5. Remove chicken from marinade, letting most but not all the yoghurt to drip off; drizzle a little of the marinade over the crumbs to create small crunchy bits
6. Using tongs, roll the chicken in the breadcrumbs until well coated; set aside  
7. Add 3-4 tablespoons milk or water to  marinade; stir
8. Dip chicken in marinade a second time and roll in crumbs a second time.  
9. Arrange drums on a rack in a baking tray with a bit of space in between.  Spray generously with olive oil
10. Bake in lower half of oven 25 minutes, turning once - try not to dislodge the crust; remove from oven; rest 10 mins
11. Meanwhile turn heat up to 390F/200C
12. Return to lower oven; bake another 15-20 mins or until brown & crunchy - if it browns too fast, turn oven down slightly
13. Serve hot or at room temperature.

Comment:

'The crust was unusually crunchy for something that was not deep fried; it was quite more-ish so good to know it was lower-fat.  The Oriental seasoning was subtle, unusual but good.' Retired writer

Tips:

If you liked this, you'll also like:

• Southern (un) fried chicken, spicy & crispy
• (Un)fried fish & chips

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission