Roast Chicken Parts
Time Taken: 10 minutes prep, 1 hour cooking
Serves: any number
Allergens: Gluten, but not wheat
This is super easy, but it relies on having Wasa Light Rye crackers or
a substitute. It's a low-calorie way to make chicken that is very moist
and not greasy, yet still has crispy skin. The Wasa crackers are wheat-free,
so this is good for guests with wheat allergies, but they do have a little bit
of gluten (rye). They are gluten-free if you use corn-based bread crumbs, but
not quite as good otherwise.
Ingredients:
- Chicken, skin on, cut into pieces: thighs, drums, breasts, wings. I usually cut the
breasts in half the short way, as those pieces are much bigger than others.
- Wasa Light Rye crackers. Substitutions: panko, bread crumbs, or crushed corn flakes
Procedure:
- Prepare ahead: run crackers though a food processor to get medium bread crumbs.
They can be saved for months, as they are very dry.
- Preheat oven to 350F.
- Line a roasting pan with foil and insert a baking rack.
- Spread some crumbs on a plate and roll chicken parts in crumbs, covering the skin. They should stick no problem.
- Place chicken on rack, skin side up, and roast for 60 minutes. Add five minutes
if parts are particularly large or subtract five if they are very small.
- Serve immediately.
© Jeff Goldsmith, July 24, 2021