Nonya-style Oven Fried Chicken
Over a year ago
3,241 views
Ingredients
- 8 Chicken thighs
- 80ml coconut milk
- ½ teaspoon sea salt
- ½ teaspoon ground white pepper
- 5 tablespoons Fine breadcrumbs
- 1 teaspoon ground coriander seeds
- ½ teaspoons ground fennel seeds
- ½ teaspoon red chilli powder
- ½ teaspoon ginger powder
- ½ teaspoon ground cardamom
- ¼ teaspoon Turmeric powder
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 teaspoons vegetable oil or melted ghee (clarified butter)
Accompaniment
Sponsored
Nederburg Cabernet Sauvignon Rose
This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.
Description
Based on the Nyonya double-fried chicken called Inche Kabin but made simpler and healthier. Done as chicken wings, legs or breasts, they are a spicier version reminiscent of KFC.
Method
-
1
Pre-heat oven to 180 degrees Celsius.
Wash and pat dry chicken thighs with kitchen paper.
Sprinkle the first amount of sea salt and white pepper over chicken.
Coat chicken pieces with coconut milk.
Mix breadcrumbs plus rest of dry ingredients in a dish.
Roll chicken in the spice-breadcrumb mix till well coated.
Place foil in an oven tray and lightly brush it with oil.
Lay the chicken pieces on the foil and roast for 50-55 minutes in the middle of the oven.
(If you're using chicken wings or breasts, they'll take only 30 minutes.)
Note: Clarified butter (or ghee) adds an appealing aroma.
Chef's Tips
Add more chilli powder or some dried chilli flakes if you'd like your chicken spicier. :)
Similar Recipes
View all similar
Comments (0)