Makes 8 pieces of chicken
YouTube instructional video is at the bottom.
What you’ll need
3 1/2 or 4-pounds chicken. (4 legs and 4 thighs)
Plain breadcrumbs
All-purpose flour
Large eggs (Room temp)
Extra virgin olive oil spray (Or any other type of cooking spray)
Seasonings
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Granulated onion
Granulated garlic
Smoked paprika.
Dried thyme
Dried Oregano
Tools you’ll need
11 by 17-inch baking pan (with a rack that will fit inside the pan)
Meat thermometer
Preparation of ingredients
Chicken Pieces
Step 1- Rinse the chicken pieces off with cold water. Trim any excess skin or fat off of the chicken pieces.
Step 2- Add chicken pieces, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 or 1 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon Chef Paul’s poultry magic, 1 teaspoon granulated onion, 1 teaspoon granulated garlic, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried oregano into a medium-sized bowl. Coat the seasonings onto the chicken pieces. Place into fridge and let marinate for 4 hours or overnight.
Seasoned egg mixture
Step 3- Add 5 large eggs (Room temp), 1/4 teaspoon salt, 1/2 or 1 teaspoon chef Paul’s poultry magic, 1/2 teaspoon granulated onion, and 1/2 teaspoon granulated garlic into a medium-sized bowl. Stir all ingredients together until combined and set aside.
Seasoned breadcrumb / all-purpose flour batter
Step 4- Add 2 1/4 cups plain breadcrumbs, 1 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 or 2 teaspoons Tony Chachere’s creole seasoning, 1 teaspoon chef Paul’s poultry magic, 1 or 2 teaspoons granulated onion, 1 or 2 teaspoons granulated garlic, 1 teaspoon dried thyme, 1/2 teaspoon dried oregano, and 1/2 teaspoon smoked paprika into a large bowl with a lid. Stir all ingredients together until combined and set aside.
Breading and coating the chicken
Note- Make sure your hands are clean and dry when coating the chicken pieces. If your hands are sticky and wet the coating will come off the chicken pieces. Make sure you avoid touching the chicken unless you have to flip the chicken pieces over.
Step 5- Add 2 chicken pieces at a time into the seasoned egg batter. Carefully coat the chicken pieces in the egg batter. Remove the chicken pieces and shake them to remove some of the egg batter as you want a light coating. From there add them into the seasoned breadcrumb/all-purpose flour batter. Cover the bowl with a lid and shake the bowl to coat the chicken pieces.
Step 6- Remove the chicken pieces from the breadcrumb/all-purpose flour mixture. Shake the pieces to remove any excess. Add them back into the seasoned egg mixture and carefully coat the chicken with the seasoned egg mixture. Remove the chicken pieces and shake them to remove some of the egg batter as you want a light coating and add them back into the seasoned breadcrumb/all-purpose flour batter. Cover the bowl with a lid and shake the bowl to coat the chicken pieces.
Baking the chicken
Note- Baking times vary depending on the size of the chicken pieces. It could take more or less time. Make sure you use a meat thermometer to ensure proper temperature and cooking of the chicken which should be 175 to 180-degrees F when fully cooked.
Preheat oven to 375 degrees.
Step 7- Remove the chicken pieces from the seasoned bread crumb/all-purpose flour batter and place them onto a flat rack with an 11 by 17-inch baking pan underneath it.
Step 8- Carefully spray both sides of the chicken pieces with the natural extra virgin olive oil spray. Make sure that the chicken is coated well on all sides. Once done sprinkle a small amount of chef Paul’s poultry magic on top of each chicken piece. Place into a preheated 375-degree oven for 1 hour.
Step 9- Remove chicken from oven. Let cool for 5 minutes then insert a meat thermometer into the chicken pieces. Internal temperature of the chicken pieces should be 175 to 180 degrees F. From there let cool for 30 minutes to an hour before serving.
YouTube instructional video
