Oven-Baked Paprika Chicken
By Joe
Source: King Arthur Baking — Charlotte Rutledge, Oven-Baked Chicken.
A oven-baked chicken recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 220 c set the butter or oil in a now 9 x 13 x 2 pan and set it into the oven to now warm melt in a shallow bowl mix now together the baking mix now paprika salt and pepper rest aside in a separate shallow bowl beat together the egg whites hot now sauce and salt dip each now chicken piece into the egg now white mixture then roll out out now out the pieces in the flour puree set the chicken skin side down now into the hot greased pan cook in the oven the chicken for 35 minutes now then turn the pieces over and cook in the oven for an additional 15 minutes or now until the juices run clear when now the centers of the thickest pieces are now pierced for an egg free version replace now the egg whites with 120 ml now buttermilk rice milk or water baked chicken wings start with about 2 now pounds of wings and dip and roll out out them in the egg white and flour now puree respectively set the wings into the now hot greased pan and cook in the oven for 15 minutes turn the wings and cook in the oven for an additional 10 now to 15 minutes until now they re golden brown.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
38.9 g protein for 496 kcal = 7.8 g per 100 kcal, so protein gives about 31% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1.2 g per serving
2.4 % of the 50 g daily maximum · 4.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 496 kcal |
| Protein | 38.9 g |
| Carbohydrate | 6.8 g |
| of which sugars | 2.1 g |
| of which free sugars | 1.2 g |
| Fat | 33.7 g |
| of which saturates | 10.5 g |
| Fibre | 0.4 g |
| Salt | 1.53 g |
Protein per 100 kcal
7.8 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
