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Yesterday I made Sweet Chicken according to this recipe: ding!

It was very good. However, I really don't like making and eating deep fried food, so I figured I should try oven-baking the chicken. But I'm afraid the batter will "drip" down from the chicken, or that it won't turn out as crisp.

Do you have any tips/approaches I can take while trying this?


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Possible Duplicate: cooking.stackexchange.com/q/14600/8305 –  Jay Apr 30 '12 at 19:47
Is it still crisp with the sauce covering everything? –  Mien May 1 '12 at 11:17
Yeah, since the sauce is thickened, and there isn't much of it to begin with. (but you still taste it) –  Itamar Marom May 1 '12 at 12:49
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2 Answers

I may be off base here, but Wondra Flour is the first thing that comes to mind. Its’ an instant flour aka pre-cooked. You could really cut back on the liquid in order to make a drier batter and use an egg and a little milk/water and other desired seasoning.

Use two bowls, one for dried Wondra Flour, the second for the batter. First toss the chicken in dried Wondra Flour, then into batter, pull out then back into dried flour. You will have to experiment a little to get the right combo, just keep in mind you can always rinse off the chicken and try again. Using an Oil Spray Bottle spray the back then put on racked baking sheet spraying the top. Halfway through the cooking process, you will need to turn over the chicken pieces as moisture will accumulate on the bottom. This also works best in a convection oven. If you are heavy on the oil spray, you are defeating the purpose of oven baking, so keep it light. Also, you may want to cut the chicken in larger pieces to give the batter a chance to brown.

If your supermarket doesn't carry it, just go to customer service and requested they start to carry it. You may have to talk to a Manager, but they usually will order it in. There is always online.

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sounds very interesting! though I doubt I'll find this Wondra Flour where I live.. (Israel) Do you know of any online store that ships internationally? –  Itamar Marom May 1 '12 at 12:54
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I can understand not wanting to fry, I would say rather than trying to get a second best result because batter reacts differently to the temperature and airless environment of frying than it does to the hot air filled oven and baking process.

I would and often do this:

get some stale bread, if you are pushed for time and dont have any, turn an oven on really low while it is heating chop then blitz bread to make crumbs of what ever size you like,place the crumbs on a tray put in the oven and turn it off the crumbs will dry out happily and not burn ad keep for weeks in a tin (dont use an air tight plastic container they somehow make the crumbs moist and ruin them)

get three plates on one put an egg wash the second seasoned plain flour and the third the breadcrumbs also seasoned but with herbs ideally fresh I typically use parsley thyme rosemary and sage)

dip the chicken in the egg wash then the flour then egg wash then crumbs if you have time refrigerate and then after half an hour or so do egg wash and crumbs again. the egg and flour mix and give a sticky batter like base for the crumbs to mix with. if your rushed just repeat the egg and crumbs again straight away, the chicken can then be baked in the oven for 30minutes or until ready its lovely!

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I will try this. Is is neccessary to use home-made bread crumbs? or can I just use store-bought? –  Itamar Marom May 2 '12 at 10:27
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