My FOOLPROOF roast chicken technique ????Crispy outside AND juicy inside! | Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
How to get the BEST Crispy Chicken Wings! | Oven Baked Chicken Wings Recipe
The crispiest chicken wings baked in the oven. The skin is deliciously crisp and salty, with tender meat on the inside. No deep frying required!
Smother in sauce (yes, they still stay crisp even with the sauce on) to make bbq wings, buffalo wings or sticky Asian-inspired wings. Or eat as they are - they're totally moreish without any sauce!
Free printable recipe is available on our site:
Crispy Chicken Wings Ingredients:
2.2 lbs (1 kg) chicken wings
2 level tbsp aluminium-free baking powder (It has to be baking powder NOT baking soda - see further notes on baking powder below
½ tsp salt make sure it's regular table salt
½ tsp pepper
Instructions
1. Preheat the oven to 120C/250F and place a rack on a large baking tray.
2. Cut each wing at the joint so you have a mini wing and a drumette.
3. Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note - it's important to dry the wings first so they only get a light coating.
4. Place in a single layer on the rack, skin side up. It's fine for them to be touching. Discard any remaining coating once tossed together.
5. Place on the lower shelf of the oven for 30 minutes.
6. After 30 minutes, turn the oven up to 220C/425F and rotate the tray for even cooking. Cook for a further 45-50 minutes until the wings are lightly golden and crispy.
7. Take out of the oven to cool slightly before serving.
#Wings #Baked #CookingShow
Crispy Oven fried chicken without oil or fat
Look no further, this is the closest you will get to oven baked fried chicken. Best of all, there's no additional oils or fats used. There's no point in oven frying anything if it's drizzled with a ton of oil, you may as well deep fry it. This crispy oven fried chicken recipe is without any oil or fat, so you know it's healthier. This is probably the healthiest fried chicken recipe you will ever find. The result is amazing and simple to do. Forget KFC copycat recipes, now you can make an original fried chicken, in your oven at home and without fat. Happy cooking and enjoy! Let me know how you went once you tried it, I'd love to know! Chef Joel.
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Crispy fried chicken - Dinner Recipes ( 脆皮炸子鸡 )
Learn how to make cantonese crispy fried chicken ( 脆皮炸子鸡 ) Homemade meal. In this video we will show how to make your very own tasty chinese deep fried chicken. Tasty and easy to make. Enjoy!
ingredients
for the chicken
- chinese 5 spice, salt and pepper mix
for chicken bath water
- 1 tsp maltose syrup
- 1 tsp bicarbonate soda
- 2 tbsp diluted red vinegar
- 1/2 bowl white vinegar
- leave chicken to dry overnight before frying
- fry for 20-25min
Crispy Roasted Chicken Recipe
Hi Guys, today I’ll show you guys how to make the Easiest Crispy Roasted Chicken with just salt and pepper. I know that sounds too simple but the chicken will be extremely tasty. Here is my whole chicken washed. This is about 4.5 lbs or 2 kg. You can use any size chicken in this recipe. Pat dry really well with paper towels.
Turn the chicken over and take the backbone out. Kitchen shears are perfect for this. I’m doing this so the chicken will cook faster. You can save the bone in the freezer for when you make chicken stock or gravy. Press down on the breastbone until you hear a crack - this will flatten the chicken.
Sprinkle the chicken with 1 teaspoon coarse salt and 1 tsp ground black pepper. Rub it all over. Turn over and season the other side with 1 tsp black pepper and 1 tsp coarse salt. I know that sounds like a lot of salt and pepper but the chicken really needs it since we are not adding any other spices.
Heat your oven to 450 degrees Fahrenheit or 230 degrees Celsius. Place a sheet pan in the oven while it’s heating so the pan will get very hot.
When your oven has reached 450 degrees, carefully take the hot sheet pan out with oven mits and place the chicken breast side down. Put the chicken in the top rack of your oven for 25 to 30 minutes. After 25 minutes, slide a spatula underneath the chicken and turn over. Use a clean kitchen towel if it’s too hot to handle. If the skin is sticking to the pan, it needs a few more minutes in the oven. After the chicken is flipped over, put the pan in the oven for another 20 to 30 minutes until completely cooked. If you’re using a meat thermometer, it should register 165 degrees Fahrenheit or 75 degrees celsius.
During the last 10 minutes of cooking, my smoke alarm went off. Since the oven is at such a high temperature and there is grease on the sheet pan from the skin, smoke could be an issue. If that happens to you, turn the oven heat down to 425 or even 400 degrees Fahrenheit. It also helps to have a vent fan on.
The chicken is done, it’s golden brown. Let it rest for 10 minutes before you cut into it. My favorite part, the wing. You heard how crispy that was. Everyone wants the wing, too bad there are only two. I’ll cut into the breast. Nice crispy skin. The meat is so juicy. The chicken is salty and peppery. I don’t usually put this much salt and pepper when I roast anything but for this chicken, it’s perfect. The salt really helps crisp the skin. Now I roasted the chicken right after seasoning. If you have the time, after seasoning, refrigerate the chicken uncovered for one hour. This air dries the chicken which helps crisp up the skin. Even without the hour, my chicken came out perfect. With only 3 ingredients, chicken, salt and pepper, you’ll have a crispy roast chicken in one hour or less. Give this a try and let me know what you think in the comments below. Subscribe and I’ll see you next time. Thanks for watching :)
SECRET TO THE PERFECT Crispy Chinese Roast Chicken 五香烧鸡 Recipe
This five spice roast chicken recipe is super easy and very versatile. You can make it as a dish for your usual dinner or lunch. You can also serve this up as the main dish and just cooked some chicken flavoured rice and you have made Singapore Chicken Rice.
This is a surprisingly easy to make chicken recipe. The deep-frying part might look daunting but trust us, you won't regret it. That step makes the chicken even more crispy and fragrant.
Pease see the list of ingredients at the end of this description text.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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See you soon.
xoxo
Jamie
on behalf of Spice N' Pans
Ingredients
===========
This recipe serves 3 - 4
Ingredients Chicken Marinate
Whole fresh or frozen chicken about 800g
Coat chicken with some light soya sauce
Coat chicken further with a mix of 1/2 teaspoon salt with 1.5 teaspoons of five spice powder (ratio of 1:3 - 1 part salt to 3 parts five spice powder; basically if your chicken is bigger or if you want your chicken to be slightly saltier, you can make more of this marinade mix)