Katie Stewart

Oven-Fried Chicken with Bacon

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

top 1000The Times Calendar Cookbook

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Oven-fried chicken suggests rather a contradiction in terms, but the result is very similar to pan-fried chicken. In fact, the chicken is less greasy and crisper as a result of being cooked in the oven. Fixing the bacon rashers on skewers means that they stay neatly rolled up for serving.

Ingredients

  • 4 chicken joints
  • 1 egg
  • toasted breadcrumbs for coating
  • 50 g

Method

Trim the chicken joints and remove the skin. Lightly mix the egg and place in a shallow dish. Dip the pieces of chicken in the egg and then roll in the breadcrumbs to coat each piece thoroughly. Put the butter and oil in a roasting tin, place in the centre of a moderately hot oven (190°C., 375°F., Gas Mark 5) and allow to heat through until the butter has melted and is quite hot. Place the piec