I decided to try our new Advantium oven. It works! In 8 minutes, it baked breaded chicken to a crisp skin and moist interior.
First, I made the breading from what I could find in the pantry: 1/3 c. each of unsweetened coconut, cornmeal, and flour plus 1 tbsp. of Aromat, a flavored salt from Germany.
I coated the chicken in egg
and the breading
and then put it on the metal oven tray.
The oven auto-adjusts for what we're cooking, in this case 4-5 pieces of bone-in chicken, breaded.
At four minutes, the oven beeped to turn over the chicken, which was crisped on one side. After 4 more minutes, the other side was done. With raw snap peas and leftover pasta from yesterday, delicious!
Taste: 4/5 Crispy skin, great flavor
Time to prepare: 5 minutes. Cooks in 8 minutes.
Calories: 170 calories per thigh
Beauty: looks like a regularly grilled chicken leg.
Tea: Indonesian green