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Ingredient
Tex's Classic British Pub Chicken in a Basket π¬π§πππ²
Introduce
Chef :
TexTex's Classic British Pub Chicken in a Basket π¬π§πππ²
Chicken in a basket basically means chicken & chips. It first became a popular pub dish in Britain in the late 1960s. The chicken is often deep fried, but this is my version with oven roasted breaded portions.
Ingredient
Food ration :
1 servingCooking time :
1 hour
As needed
Oil for deep frying
as needed
to coat Panko
2 tablespoon
paprika
2 teaspoons
salt
1 teaspoon
black pepper
1 teaspoon
dried thyme
1/2 teaspoon
dried parsley
1/2 teaspoon
onion powder
1/2 teaspoon
garlic powder
Cooking instructions
* Step 1
Mix the breading throughly, except for the Panko
* Step 2
Cut your potatoes into thick chips and deep fry at 130Β°C (265Β°F) for 2 minutes
* Step 3
Preheat your oven to gas mark 5/190Β°C (375Β°F)
* Step 4
Dip your chicken in to the egg, then completely dredge in the breading
* Step 5
Dip in to the egg again, then coat with Panko
* Step 6
Put on a baking tray and place in the middle of the oven for 35-40 minutes. Use a skewer to pierce, if the juices run clear, it's done. If they run pink, give it a further 5 minutes then test again. If using a meat thermometer, the temp. should be 75Β°C or 165Β°F
* Step 7
Turn the oven off when the chicken is done, but leave in, and let rest in the residual heat for 10 minutes
* Step 8
Bring your oil to 190Β°C or 375Β°F while your chicken rests. Deep fry your chips for another 2 minutes when ready to serve. Remove your chicken from the oven when rested, and deep fry for 1 minute until golden
* Step 9
Serve on kitchen paper or a napkin in a basket or bowl with the chips and a salad
* Step 10
Note: if there is a photo you can click to enlarge it
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