Oven roasted crispy chicken by Rachel Ong

on
 
I will usually brine it overnight in a salt and sugar solution but didn't have enough time to do it today. So I wiped the chicken very dry, run it with coarse salt, garlic and onion powder. And then coat it very lightly in plain flour and 1/4 tsp baking powder. Place it on a rack and pop inside the fridge uncovered for at least 2 hours. This will ensure that the skin turns out crispy..

 Thereafter, pop the whole baking tray ( chicken on the wire rack to ensure good circulation) into a preheated oven. Bake at 220C breast side up for 30 mins , flip over and bake for another 25 mins..
The skin will be super crispy and not so oily as the oil will have dripped out during the baking..

Post link: https://m.facebook.com/groups/475176279218120?view=permalink&id=733149430087469&p=30&refid=18&ref=m_notif&notif_t=group_activity