Crispy Baked Paprika Chicken for the Whole Family

Suitable for toddlers upwards and maybe younger, this is a way of getting really crisp chicken pieces without frying.

I'd seen a few American recipes using corn flakes as a coating for chicken and Annabel Karmel sometimes uses corn flakes or rice krispies.  I've taken that idea and made a dish suitable for the whole family.  If you wanted to make it just for adults, maybe include a bit of chilli into the coating.  If you're concerned your little ones might find the flavour a bit full on, reduce the amount of smoked paprika and miss out the chilli and mustard (or some variation of that).

Crispy Baked Paprika Chicken - serves 2 adults and 1 todder

Ingredients

5 Chicken thighs (bone in)
Spray oil

Flour mix:
60g, 2oz Plain (all purpose) flour (swap this for cornflour or cornstarch to make gluten free and make sure the stock is gluten free too.)
1 chicken stock cube (use low salt if cooking for very young kids) can substitute for 1 tsp boullion powder
Ground pepper
1 tsp sweet paprika

Milk mix:
I crushed dried chilli
200ml, 7fl oz milk
1 tbsp Dijon mustard

Krispies mix:
25g, 1 oz Rice Krispies
1 tsp Mild (Sweet) Smoked Paprika (you can buy hot versions but I wouldn't use a spicier version if kids are eating it)

Method

Preheat oven to 200oC / 400F

Skin the chicken and discard the skin.

Make all of the mixes as above.  Crumble the stock cube into the flour and mix with the paprika and pepper.  Put onto a plate.  Whisk the milk and mustard together with the crushed chilli and allow to stand for a few minutes.  Crush the rice krispies by putting them into a clean food bag and rolling a rolling pin over them to break them up.  Pour the crushed cereal onto a plate and mix with the paprika.

Take each thigh and roll in the flour, dust off the excess.  Once all are dusted with flour, take each and dunk in the milk, shake off the excess then roll in the krispie mix.

Put all of them onto a baking tray or dish as they are coated and spray with spray oil.

Bake for approx 35 minutes or until browned, crispy and cooked through to the bone with no sign of pink.

Allow to cool a bit if serving to a young child and probably better to cut off the bone into convenient size pieces.

I've linked this up here.  I've linked this up to this Friday linky.