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Crunchy, Baked, Cut-Up Whole Chicken Follow Pin Share Share Email Next Video: How to Cook Jamaican Plantains....5 Crunchy, baked, cut-up whole chicken is a great source of protein to bring to your next party. Find out about crunchy, baked, cut-up whole chicken with help from an experienced culinary professional in this free video clip. Promoted By Zergnet Video Transcript I am Nadege Fleurimond, and this is crunchy baked cut-up whole chicken. This dish is a great source of protein and provides a great dish to bring to your next party. So we have our cut-up whole chicken which we've patted dry to which we will add one and a half teaspoons of paprika, a quarter teaspoon of cayenne pepper, a tablespoon of garlic powder and a tablespoon of all purpose seasoning salt. Once we've done that, we will take our chicken and will drench it in flour. Afterwards, we will place our three quarter cups of buttermilk in a large bowl to which we will add half a teaspoon of salt and half a teaspoon of black pepper. We will take our flour drenched chicken and we will place it in the buttermilk. Afterwards we will roll it in our two cups of seasoned bread crumbs. Once you've added your seasonings to your chicken, let it stand at room temperature for an hour so the seasonings and marinade can get into the chicken. Once we've rolled all our chicken in our seasoned bread crumbs, will will place it all in a baking pan or in a baking sheet, whichever you have on hand and we will place it in our pre-heated oven at 425 degrees for 20 minutes. Once your chicken has baked for 20 minutes at 425, we will lower our oven to 375 degrees and we will bake an additional 25 to 30 minutes. Once your chicken comes out of the oven and is ready to eat, the juices should run clear and they should have a nice golden brown color. Crunchy baked cut-up whole chicken is a great way to spice up your nightly meals. It's a great source of protein and it's a wonderful alternative to frying and you still get the same crunch and wonderful goodness. Enjoy.
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Zagrejte rernu na 140C. U kalup za pečenje ubacite krompire isečene na krupne komade, krupno isečen crni luk, beli luk, kašičicu ruzmarina, 1 kašiku ulja i kašičicu soli i izmešajte rukama. U veliku posudu stavite pile i u njega utrljajte sos napravljen od pavlake, aleve paprike, 1 kašike ruzmarina, 2 kašičice soli, 1 kašičice bibera i senfa. Kada je pile dobro prekriveno sosom, smestite ga preko krompira u kalupu. Stavite kalup u zagrejanu rernu i pecite oko 2 sata. Zato što se peče na blagoj vatri i jer je prekriveno pavlakom, pile će dobiti lepu koricu, a neće izgoreti. Da biste proverili da li je pile gotovo, pogledajte kožicu oko bataka – ako se odvaja od kostiju, pile je pečeno. Izvor: hrana za dusu - 1 veza peršuna, iseckana - 1 kašika senfa - nekoliko krompira srednje veličine - 4 čena belog luka, presečena napola - 1 kašika maslinovog ulja - 1gl crnog luka - so i biber - 200g kisele pavlake - 1 celo pile