These chicken nibbles are so delicious and have a super crispy skin . The combination of the long slow start to the cook and the fact they are coated with such an unexpected ingredient - baking powder -to help dry the skin is enhanced by the addition of steam to the cooking process.
METHOD
- Dry chicken nibbles with paper towel and place in large bowl.
- Mix baking powder, paprika and salt and pepper and sprinkle over chicken. Toss chicken so it is well coated.
- Spray an oven rack with cooking oil and lay out chicken pieces in a single layer
- Leave out for 20 minutes and then preheat oven to 140C hot air/circulaire + steam or in (medium humitidy level) or in Asko Steam Combi level 2.
- Place oven rack over the top of tray to catch drips and cook for 25 minutes, then raise temperature to 210C and cook a further 20-35 minutes until skin is golden and crispy.
- Serve with dipping sauce of your choice.
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Ingredients
1kg chicken nibbles
2 T baking powder
1 T sweet paprika
1 t salt
ground black pepper
