Crispy chicken in the oven

This chicken, baked in the oven, looks as appetizing as from deep-fried, but it contains much less fat. Top pieces are covered crispy crust of a mixture of breadcrumbs, cornmeal and parmesan, and under it you will find juicy tender meat, which obtained due to the fact that the chicken was marinated in a milk mixture with lemon juice. Bake the legs and hips in the oven on the wire rack. So they are fried from all sides, and the crust will turn out evenly crispy and appetizing and will not spoil your mood breading juices. Nutritional value of one serving: (4 total) Calories 328, total fat 10 g, saturated fat g., Proteins 48 g. Carbohydrates 10 g., Fiber g., Cholesterol mg., Sodium mg., Sugar g. Time: 1 hour. 50 minutes Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 1 kg. skinless chicken legs and hips on bone
• 1 lemon
• 0.5 tbsp. nonfat milk
• 0.5 tsp granulated sugar
• 1/4 tsp cayenne pepper
• 2 tsp chopped rosemary + 2 whole branches
• 4 garlic cloves, peeled and crushed
• 2 slices of whole grain bread (80 g.)
• 1/4 Art. yellow cornmeal
• 2 tbsp. l grated parmesan (optional)

Recipes with similar ingredients: chicken drumsticks, chicken thighs, Parmesan cheese, milk, ground cayenne pepper, rosemary

Recipe preparation:

1. Finely grate 1 tsp. lemon zest. Squeeze lemon juice in a medium-sized bowl. Stir in milk, sugar and cayenne pepper until sugar dissolves. Add sprigs of rosemary and garlic. Pierce each piece of chicken several times with a fork, put in the milk mixture, covering it well with all the meat. Cover and refrigerate for 2 hours.
2. Meanwhile, preheat the oven to 150 ° C. Put bread on baking sheet in one layer. Bake by turning over several times until bread will not become crispy and dry, from 45 minutes to 1 hour. Completely cool. Break crackers into large pieces and grind into food processor until large crumbs are obtained.
3. Raise the oven temperature to 190 ° C. Make a baking sheet aluminum foil and place the grill on top. Sprinkle the wire rack culinary spray.
4. In a shallow dish, mix the breadcrumbs with cornmeal, Parmesan (if used), chopped rosemary, delayed 1 tsp zest, salt and pepper.
5. When working with one piece of chicken at a time, remove it from the marinade and let the excess drain back into the bowl. Roll in breading pressing until the chicken is well covered and lay on prepared grill. Repeat the same with the remaining chicken and breading. Sprinkle the chicken with a cooking spray.
6. Bake until the chicken is crispy and the thermometer inserted into the thickest part of the meat, will not show the temperature 72 ° C, approximately 50-55 minutes.
7. Serve the chicken warm or at room temperature.
   

   Note

   Skinless chicken marinated in a mixture of lemon, herbs and small the amount of skim milk acquires a bright taste and getting softer. Cornmeal and whole grain breadcrumbs crackers give a low-calorie crisp, and baking on grill provides full frying from all sides.