A chicken with a crispy crust is one of the most popular criteria of a skilful chef. A truly crisp and fried bird is obtained only by observing a special cooking technology that varies for each part of the carcass. The variety of methods known to us will be described later.
Whole chicken in the oven with a crisp
The scheme for preparing a whole juicy chicken with a crispy crust is not to use any special additives, no, all you need is a beer can, and a well-heated oven.
Ingredients:
- chicken carcass;
- salt pepper.
Preparation
While the oven reaches 215 degrees, take the chicken. First, the bird is rinsed, and only then it is left to dry for 20 minutes at room temperature (or dry with towels, in order to speed up the process). Next, the carcass is rubbed with olive oil, generously seasoned both outside and inside.
Put the bird on an open beer can and bake vertically. A chicken with a crispy crust in the oven will be ready in about an hour and a half.
Chicken in the oven with a crust - recipe
Another important criterion, ensuring that the bird will be really crisp - is setting the right temperature. Next we will prepare the usual chicken thighs in the marinade, but bake them at the right temperature so that they become crispy.
Ingredients:
- olive oil - 115 ml;
- Dried oregano - 2 tsp.
- lemon juice - 55 ml;
- garlic - 3 teeth;
- wine vinegar - 15 ml;
- chicken thighs - 8 pcs.
Preparation
Mix all the ingredients of the marinade and leave the hips in it for about an hour. After marinating, the chicken is drained and laid out on a baking sheet with garnish or independently. Now it remains only to bake the chicken in the oven with a crust for half an hour at 220 degrees.
How to cook a chicken in the oven with a golden crust?
A guaranteed way to cook a crisp bird, even if there is no skill - bake it in batter.
Ingredients:
- chicken thighs - 940 g;
- flour - 155 g;
- corn flour - 45 g;
- eggs - 2 pieces;
- kefir - 265 ml;
- a bunch of rosemary;
- garlic - 3 teeth;
- Dried garlic, onions - 1 teaspoon;
- by a pinch of paprika and cayenne pepper.
Preparation
Mix garlic-chopped rosemary with kefir and beaten eggs. immerse the chicken in the mixture and leave for several hours. Next, roll the bird in a mixture of both kinds of flour, mixed with dried spices. Bake at 190 degrees until cooked.