VelvetOven-Baked Paprika Chicken
Inspired by techniques from King Arthur.
Chicken portions dipped in egg white and hot sauce, coated in paprika-seasoned gluten-free baking mix and baked until golden. A hot buttered pan browns the coating underneath before a turn lets the skin finish facing upwards.
Always check the labels of the products you use.
Method
- 1
Heat the pan. Heat the oven to 220 °C (200 °C fan). Put the butter in the baking pan and place it in the oven while it heats, until the butter has melted and the pan is hot.
- 2
Mix the dry coating. Use a fork to mix the baking mix, paprika, ¼ tsp fine salt and pepper in a shallow bowl, spreading the seasoning evenly through the mix. Set aside.
- 3
Whisk the egg whites. In the second shallow bowl, whisk the egg whites with the hot sauce and remaining 1 tsp fine salt until combined.
- 4
Coat the chicken. Dip each chicken portion into the egg-white mixture, then roll it in the seasoned baking mix to coat all sides.
- 5
Bake skin side down. Using oven gloves, carefully take out the hot pan. Lay the coated chicken in the melted butter, skin side down, in a single layer. Return the pan to the oven and bake for 35 min.
- 6
Turn and finish. Turn the pieces skin side up with tongs and bake for a further 15 min, or until the coating is golden and the juices from the thickest pieces are clear. Check that every piece reaches at least 74 °C in its thickest part, with the thermometer clear of the bone, before serving.
Storage
Refrigerate leftovers covered for up to 3 days. Reheat in the oven until the centre reaches 74 °C. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Why it's healthy
49.2 g protein for 622 kcal = 7.9 g per 100 kcal, so protein gives about 32% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the EU condition. How we decide
EU nutrition claims
- Sugar-free: 0.2 g sugars per 100 g (limit ≤ 0.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 186 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
Free sugars: 0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- oven
- 23 × 33 × 5 cm baking pan
- 2 shallow bowls
- fork
- whisk
- oven gloves
- tongs
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 622 kcal |
| Protein | 49.2 g |
| Carbohydrate | 12.7 g |
| of which sugars | 0.3 g |
| of which free sugars | 0 g |
| Fat | 40.2 g |
| of which saturates | 12.1 g |
| Fibre | 0.9 g |
| Salt | 2.08 g |
Protein per 100 kcal
7.9 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
