A healthy recipe for baked chicken, very crispy, without fat, with a unique taste (a mixture of honey, mustard and spices). I use cornflakes or unsweetened cornflakes to make the breadcrumbs, they’re great, they hold well, and they’re hard crunchy.
4 chicken thighs
1 whole egg
Preheat the oven to 200°C.
Cover the baking tray with baking paper.
Remove the bones and skin from the chicken thighs. Cut it into medium pieces.
Put the chicken pieces in a salad bowl and sprinkle with paprika powder. Season with salt and pepper to taste, then mix well until the chicken pieces are coated with paprika.
Beat the whole egg into an omelette in a salad bowl.
Pour the breadcrumbs into a deep dish.
Dip the sweet pepper chicken pieces in the beaten eggs and then dip them in the breadcrumbs. Place the breaded chicken pieces on a baking tray lined with baking paper.
Drizzle peanut oil over the breaded chicken pieces.
Place in the oven and cook the breaded chicken pieces for 45 minutes, until golden brown.
Directly out of the oven, place the fried chicken pieces on the plates.
Enjoy right away with French fries or mashed potatoes and mayonnaise or ketchup.