Oven-fried chicken
Crispy oven-baked chicken marinated in a spiced paste, double-crumbed and roasted until golden.
Updated : 15 January, 2026
Easy
More than 1 hour.
Ingredients
For the marinade
piece
Ginger
2 clove
Garlic
2
Green chilli pepper
1 teaspoon
Salt
1 teaspoon
Garam masala
1 tablespoon
Lemon juice
2 tablespoon
Vegetable oil
For the chicken
800 grams
Chicken thighs
3 tablespoon
Vegetable oil
0.25 teaspoon
Salt
0.25 teaspoon
Ground black pepper
0.5 teaspoon
Ground cumin
4 slice
Bread dough
1
Eggs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To make the marinade, place all of the marinade ingredients into a pestle and mortar and grind them together to form a smooth paste. Add the chicken and coat each piece thoroughly. Cover with cling film and refrigerate for a couple of hours, or preferably overnight. Before cooking, allow the chicken to come back to room temperature.
Step 2
Preheat the oven to 225°C.
Step 3
Pour the oil into a roasting pan large enough to hold the chicken in a single layer. Place the pan on a high shelf in the oven and heat it for 15 minutes.
Step 4
Combine the salt, black pepper and cumin with the breadcrumbs. Remove the chicken from the marinade, allowing any excess to drip off, then roll each piece in the seasoned crumbs until evenly coated.
Step 5
Dip the crumbed chicken into the beaten egg, then coat it again in the breadcrumbs. Arrange the pieces on the hot baking tray and bake for 20 minutes. Reduce the oven temperature to 200°C / 200°C Fan / Gas 6, turn the chicken over, and cook for a further 15-25 minutes, depending on the size of the pieces, until fully cooked.
Step 6
Transfer the chicken to a serving dish and serve.
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