(Sample) Oats-Coated Fried Chicken
Serves 5
- 1 ¼ kg chicken cuts (drumsticks, breasts, thighs)
- Oats Crust
1 cup Quaker Rolled Oats, toasted and ground fine
1/2 cup flour
½ tsp pepper
1 tsp salt
1 ½ tsp garlic powder
1 ½ tsp onion powder
1 tsp paprika
1 tsp ground ginger
½ tsp baking powder
½ tsp turmeric - Marinade
1 cup milk
1 tbsp white vinegar - Egg wash
2 large eggs
1 tsp salt
¼ tsp ground pepper - Canola Oil for frying or to grease pan
1. Marinade
Add vinegar to milk, stir & let sit for 10 mins. Place chicken in a plastic bag & pour mix to coat. Squeeze out air and seal. Massage the chicken in milk mix to coat well. Keep in ref for 2-3 hours then remove from marinade.
2. Oats Preparation
Oats -1 cup (mix of ground oats & whole grain rolled oats).
Divide 1 cup of Quaker Rolled Oats in 2.
Grind half of the oats using a blender, food processor, or a coffee grinder.
Toast the other half as whole grain oats in a pan.
Finally, mix together ground oats and whole grain oats.
3. Seasoning
Beat egg, salt, and pepper then coat chicken evenly. Dredge each chicken strip in the oats & seasoning mix & set it on a large tray. Rest for 15 mins.
4. Frying
Heat an inch or two of canola oil in a pan before cooking on medium-low heat. Takes about 12 minutes.
5. Baking (*Option)
Preheat the oven to 218.3ᵒC, heat baking dish (do not use glass) in the oven for 15 mins.
Brush oil onto the dish & bake for 12 minutes.
