OATS FRIED CHICKEN OATS FRIED CHICKEN

OATS FRIED CHICKEN


Prep 20 minutes
Total 1 hour 45 minutes
Serves
US | Metric
Ingredients
Chicken:
  • 6 chicken legs, Skinless & cut (1 thigh & 1 drumstick)
  • 2 cups buttermilk
Flour
  • 3 cups of flour
  • ½ tsp Basil
  • ½ tsp thyme
  • 3 tsps Paprika
  • 2 tsps Cayenne pepper
  • Salt & pepper
Egg
  • 3 Eggs
  • ¼ cup of water
  • 2 tsps of hot sauce (optional)
Oats
  • 3 cups of organic oats
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  1. Place chicken legs in a big bowl & pour the buttermilk. Mix & cover with cling film. Marinate overnight for best results or for 30minutes to 1hr before cooking
  2. Drain the buttermilk & rest the chicken on a rack so that excess milk drips off. Discard the marinade.
  3. Blend oats in a food processor for 20seconds until coarse & set in a large bowl.
  4. In medium bowls add all the ingredients for flour(basil, thyme, paprika, cayenne, salt & pepper). In another bowl whisk together the eggs with (1 ml water, 2 tsps of hot sauce)
  5. Dredge the chicken first in flour, into egg, then into oats. Set the chicken on the rack or baking paper. Let it rest for 30 minutes (If you have time) 
  6. Frying: Fill a pan or pot with 1/2 way with oil. Use a wooden spoon to check if the oil is hot enough.(Place wooden spoon in middle of the pan with hot oil. If bubbles form on the ends your oil is ready for the chicken. Carefully lower chicken pieces in oil. Cook for 10-15minutes & turn using thongs until golden brown on all sides.
  7. Place fried pieces on the rack or an oven tray & keep warm between batches. 
  8. Rest for 10minutes before serving

OATS FRIED CHICKEN OATS FRIED CHICKEN

OATS FRIED CHICKEN


favorite
print
like

Prep 20 minutes
Total 1 hour 45 minutes
Serves
US | Metric
Ingredients
Chicken:
  • 6 chicken legs, Skinless & cut (1 thigh & 1 drumstick)
  • 2 cups buttermilk
Flour
  • 3 cups of flour
  • ½ tsp Basil
  • ½ tsp thyme
  • 3 tsps Paprika
  • 2 tsps Cayenne pepper
  • Salt & pepper
Egg
  • 3 Eggs
  • ¼ cup of water
  • 2 tsps of hot sauce (optional)
Oats
  • 3 cups of organic oats

  1. Place chicken legs in a big bowl & pour the buttermilk. Mix & cover with cling film. Marinate overnight for best results or for 30minutes to 1hr before cooking
  2. Drain the buttermilk & rest the chicken on a rack so that excess milk drips off. Discard the marinade.
  3. Blend oats in a food processor for 20seconds until coarse & set in a large bowl.
  4. In medium bowls add all the ingredients for flour(basil, thyme, paprika, cayenne, salt & pepper). In another bowl whisk together the eggs with (1 ml water, 2 tsps of hot sauce)
  5. Dredge the chicken first in flour, into egg, then into oats. Set the chicken on the rack or baking paper. Let it rest for 30 minutes (If you have time) 
  6. Frying: Fill a pan or pot with 1/2 way with oil. Use a wooden spoon to check if the oil is hot enough.(Place wooden spoon in middle of the pan with hot oil. If bubbles form on the ends your oil is ready for the chicken. Carefully lower chicken pieces in oil. Cook for 10-15minutes & turn using thongs until golden brown on all sides.
  7. Place fried pieces on the rack or an oven tray & keep warm between batches. 
  8. Rest for 10minutes before serving