Crispy Baked Chicken and Mushrooms with Hot Honey

Friends! If you like fried chicken but not FRIED chicken, I have a solution.

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This crispy baked chicken is truly the answer to our problems. It’s crunchy, it’s juicy, it’s everything you want but without the (often sketchy) fry oil.

Don’t get me wrong – I am not above ordering fries or fried food at restaurants…who doesn’t love crispy fries?! But often the oil they use to fry food in sits there all day being heated over and over again, far past the oil’s smoke-point which can generate toxins, fumes and free radicals which are harmful to your body. This is why choosing the right oils to cook with is SO important: I love using avocado oil for baking / frying things at high temperatures because it has a very high smoke point. Extra Virgin Olive oil has a medium smoke point so can be used for sautéing over medium heat but not frying over high heat. Sesame oil for example has a very low smoke point so it is best used drizzled on at the end of cooking not during the cooking process. End rant on oils, which I never actually meant to start.

I’ve veered off-course. That was all to say: THIS CHICKEN IS GOOD. Not only is it healthy, but it tastes like the real-freakin-fried-deal.

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(I did not use parchment paper. You 100% should. Don’t be like me. Learn from my mistakes.)

Since I like to live on the edge and make up recipes as I go, I also discovered some mushrooms in my fridge so this recipe is crispy chicken AND mushrooms. You are welcome!

Our friends from Roam Flora gave us this beautiful honey which I mixed with hot sauce to create…HOT HONEY to drizzle on top. This stuff is good. You want hot honey in your life.

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INGREDIENTS


FOR THE CHICKEN & MUSHROOMS

  • 4 large or 6 small chicken thighs (you can use boneless skinless or bone-in skin-on for this recipe. The only thing that will vary is the cooking time)
  • 2 cups cremini mushrooms
  • 2 eggs
  • 1 1/2 cups gluten free flour (you could use a GF flour blend, cassava flour or almond flour)
  • 1 tbsp garlic powder
  • 1 tsp paprika
  • 1.5 tsp salt
  • Pepper
  • 2 Tbsp avocado oil
  • Serve with: crispy baked fries & slaw

FOR THE HOT HONEY

  • 1/3 cup raw honey
  • 3-4 tbsp franks hot sauce (could sub any hot sauce here)
  • 2 tbsp water

METHOD


  • Preheat oven to 400F and line a baking sheet with parchment paper.
  • Set up your dredging station (you’ll need 2 bowls). In one bowl, whisk the 2 eggs together with 1-2 tbsp water to thin it out slightly. In the second bowl, mix all the dry ingredients together: flour, garlic powder, paprika, salt and pepper.
  • Working with one piece at a time, dip the chicken first into the flour mixture, next into the egg mixture, and finally back into the flour mixture to fully coat it and create a nice crust. The chicken should be fully coated but shake off any excess flour before placing it onto the parchment paper. Repeat the process with all chicken thighs.
  • Break off the stems of the mushrooms so just the caps are left. Save the stems for another use (I like them in stews/curries). Repeat the same process with the mushroom caps as the chicken.
  • Drizzle everything with 2 tbsp avocado oil and bake in oven for 30-35 minutes or until chicken is cooked through and golden. Since the chicken thighs I used were bone-in skin-on and quite large, I ended up cooking them for 40 minutes.
  • Stir all the hot honey ingredients together. Drizzle over hot chicken and serve with baked fries & slaw

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