Fried chicken from the oven

Ingredients for 2 servings:

• 2 boneless chicken breasts or other chicken parts
• 100 ml buttermilk
• 1 egg(s)
• 1 garlic clove(s), finely chopped
• 2 tsp salt
• 1 tbsp sugar
• 2 rosemary sprigs
• 4 sprigs of thyme
• 1 tsp chili sauce (hot sauce), no Tabasco
• 1 chili pepper(s), pitted, finely chopped
• 1 tsp mustard
• 1 bay leaf
• 80 g breadcrumbs, gluten-free also possible
• 1 tsp flour, gluten-free also possible
• 1 pinch(s) of salt and pepper
• 1 pinch(s) of sugar
• ½ tsp sweet paprika powder
• ½ tsp thyme, finely chopped
• ½ tsp rosemary, finely chopped
• 2 tbsp vegetable oil

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 12 hours 35 minutes

lower-fat alternative to original fried chicken

Whisk all the marinade ingredients together in a bowl and marinate the chicken for at least 12 hours, e.g., overnight. Mix all the breading ingredients together except the vegetable oil. Once all the spices are evenly distributed, add the oil and mix well until the breadcrumbs have absorbed the oil. Add a little more oil if necessary. The breading should not be swimming in the oil; it should be nice and light and flaky. Remove the chicken from the marinade, drain slightly, toss in the breadcrumbs, and press down only lightly. If necessary, coat again with breadcrumbs. Place on a baking tray lined with baking paper. Preheat the oven to 180°C (fan/convection oven) and bake the chicken breasts for about 20-25 minutes. You may need to increase the temperature shortly before the end if you want them crispier. Once the breading is golden brown, it is ready to serve. Note: Depending on the size of the cut, the baking time may vary; it will definitely take longer if using bone-in pieces. For half a chicken, cook for about 45 minutes, reducing the heat slightly. This is an alternative, low-fat version from American soul food cuisine.