Oven fried chicken legs❤️ 😍 

Baked light fried chicken has a name that seems like a contradiction: if it is fried, it is not baked and vice versa! It is actually possible to achieve the same tantalizing consistency of cooking in seed oil without frying! Here is the sprint recipe to follow to enjoy this goodness. I admit, I was quite susceptible when my wife came into the house with a pack of chicken thighs and one box of corn-flakes, and the idea of preparing this recipe. I changed my mind after the first bite, baked chicken spindles with corn-flakes are one of the tastiest versions of chicken I've ever tried. Crunchy outside and soft inside. From now on I will prepare it very often and willingly.

Ingredients

6 chicken spindles

1egg

150 g corn flakes

1 tsp curry

black pepper

salt

1 tablespoon seed oil

Preparation

To prepare baked chicken spindles with corn-flakes, start by cleaning the chicken. Remove the skin, helping yourself with a sharp knife. Then salt according to your taste and let stand for about ten minutes, so that the salt is absorbed by the meat. In a bowl, coarsely chop the corn-flakes and add the curry and black pepper, then stir, mixing well and let it flavor for a few minutes. In another bowl, beat an egg with a fork. Now take the chicken spindles and pass them in the egg, better if you help yourself with a brush to ensure that the piece of meat is wet evenly. Then pass the spindles in the corn-flakes making them stick well. Now place them in a baking tray lined with parchment paper to prevent the breading from sticking to the bottom. Add a spoonful of seed oil around the chicken, then bake in a hot oven at 200 C degrees for about 40 minutes. If necessary, turn them halfway through cooking.

Note

You can also use your thighs or whole thighs for this recipe. Together with the curry you can add a pinch of sweet paprika.