Crispy Chicken
Rotisserie Cooking
Crispy Chicken from a rotisserie - Happy National Chicken Month!
Crispy chicken stands out as an exceptional choice for any food-to-go offer. Its delicious taste, coupled with a delightful crunchy texture, appeals to a vast majority of consumers, making it a reliable and popular option. Crispy chicken can be easily consumed on the move, making it particularly attractive for today’s fast-paced lifestyle. Check out how Fri-Jado Chef Karsten prepares this all time favorite in a rotisserie, especially on the occasion of National Chicken Month (September).
Ingredients
Breadcrumbs
Chicken thighs 15.5 lb
Eggs 8pcs
Panko
Flour
Salt
Cumin 1tbs
Turmeric 1tbs
Chili powder 1tbs
Smoked paprika powder 1tbs
Black pepper 1tbs
Salt 2tbs
Dressing ingredients
Yogurt 1lb
Mayonnaise 0.5lb
Chervil 1tsp
Chili flakes 1tsp
Salt 1tsp
Black pepper 1tsp
Smoked paprika powder 1tsp
White balsamic vinegar 4tbs
Preparation
Cut the chicken thighs into big and equal pieces. Mix the cumin, turmeric, chili powder, smoked paprika powder, black pepper and salt in a bowl. Spread the spices over the chicken thighs and massage well. Let them rest for a minimum of 4 hours or overnight.
When the chicken thighs have absorbed all the flavors you can bread them. For this you need flour, eggs and panko. Season at least 1 of these ingredients with salt. The chicken thighs go first into the flour, then into the egg (make sure to remove the excess flour from the chicken thigh) and then into the Panko. Press this well.
Now preheat the oven to 300°F. Then place the chicken thighs in the rotisserie meat baskets and roast them for +-35 minutes at 375°F.
Preparing the salsa
Mix the yogurt, mayonnaise and vinegar together; taste for a slight acidity. Then add the chopped chervil, chili flakes, salt, pepper and smoked paprika powder. Mix well.
Finishing
Finally, serve the crispy chicken thighs on a nice board, add the salsa and finish with some chili peppers and another sprig of chervil.
Enjoy!
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