Portuguese Crispy Baked Chicken Recipe
Posted in: Poultry
Aug 31, 2016
5 out of 5 with 1 ratings
Chicken:2 pounds skin-on chicken3/4 cup cornstarch, plus more if needed1 tablespoon baking powderSauce:4 tablespoons olive oil2 tablespoons butter, plus more if needed5 cloves garlic, grated1 teaspoon smoked paprika1/2 teaspoon crushed red pepper, more or less to taste1/4 teaspoon cumin2 tablespoons lemon, plus moreSalt and pepper Get Portuguese ingredients & stuff This site uses US measurements.
- First, on very low heat, simmer all of the items for the sauce. Adjust your sauce by adding a bit extra butter, lemon, and/or salt until the sauce suits your taste. Simmer on low heat for as long as you cook your chicken, the longer the better.
- Preheat the oven to 350 degrees. Rinse the chicken in cold water and pat completely dry.
- In a bowl, mix the cornstarch and the baking powder. Please do not mistake this for baking soda. Toss the chicken in the mixture until completely coated. Arrange on an oven rack, drizzle with olive oil, and place in the oven. On the shelf below, place a baking tray with aluminum foil to catch the drippings. Cook until chicken is thoroughly cooked (using a meat thermometer is recommended), and until the skin is crispy.
- When the chicken comes out of the oven, toss it in the sauce and serve over rice.