Please enter the email you’re using for this account.
This dish screams “meal-prep.” Marinate it overnight and cook the next day, or freeze ahead of time and the chicken will marinate as it defrosts.
1/2 cup vegetable oil
1/4 cup Glicks Soy Sauce
3 tablespoons toasted sesame seeds
1 tablespoon Gefen Sesame Oil
2 tablespoons Baron Herzog Late Harvest Chenin Blanc or other white wine
2 cloves garlic, peeled and halved
1 teaspoon chili powder
1/2 teaspoon ginger
12 to 15 pieces of chicken (i.e. drumsticks, wings, thighs, etc.)
cornflake crumbs, to coat chicken
Combine marinade ingredients in a bowl. Place chicken pieces in a Ziploc bag. Pour marinade over chicken and seal bag. Let the chicken marinate in the refrigerator for at least 12 hours, turning the bag occasionally.
Coat the chicken pieces in corn flake crumbs and place on a foil-lined cookie sheet. Bake at 350 degrees Fahrenheit for approximately one hour.
How Would You
Rate this recipe?
Please log in to rate
Oven Crisp Marinated Chicken what would be the cooking time? and what is chicken or vegetable stock?
350 for 1 hour. It is chicken or vegetable stock that comes in a soup carton. It is the brothy part of soup only.
Oven Crisp Marinated Chicken Could i do it with Chicken cutlets, and skip out Baron Herzog Chenin Blanc or other white wine,
Yes, you would just need to adjust the cooking time. You can replace the wine with chicken or vegetable stock.
Could I do chicken soup mix?