Jamaican Baked Chicken
On February 14, 2022 by ElizJAMAICAN BAKED CHICKEN
This is a lovely, keto variation on the KFC type of chicken in seasoned breadcrumbs. Very simple to make and absolutely delicious to eat. I tend to make this with chicken thighs as there’s more meat on them than drumsticks and I make chicken breasts for my partner as he doesn’t like the thighs. The coatings ensure that the chicken is both tender and moist and packed with flavour. They are just as lovely, cold the day after, and so make a wonderful dish for picnics and garden-eating in the summer. A handy lunch to pack for work too! This particular batch comes out at 18.5 net carbs, so just divide that between the number of pieces you make to determine each serving’s net carb count. Approximately 2.5 net carbs per piece.
Ingredients (Approximately 8 Pieces)
- 1kg Chicken Thighs (can use breasts with skin on or drumsticks, too)
- 170g carton of Fage Yoghurt
- 100ml Olive Oil (Light Colour)
- 3 tblsp Jamaican Jerk Seasoning (from this blog)
- 125g Pork Scratchings (blitzed to small granules in a food processor)
- 75g Unsweetened dessicated coconut
- Olive Oil for drizzling over the chicken to bake
Method
- Preheat your oven to 180*C
- Mix together the yoghurt, 100ml of Olive Oil and your jerk seasoning in a bowl, to create the chicken coating
- Pour this into a large ziplock bag and add your chicken pieces. Seal the bag and evenly squidge the coating all over all the pieces. Leave to rest for at least 1 hour.
- Add the pork scratchings to your food processor and blitz it until it resembles fine breadcrumbs. Add the unsweetened dessicated coconut and blitz for a couple of seconds to mix it well with the port scratchings. Pour the crumb-mix into another large ziplock bag.
- When ready to bake, use a pair of food tongs to lift a piece of chicken from the jerk coating mix and dip it carefully into the crumb-mix to coat all over. Shake off any excess and place the chicken onto the metal rack over a baking dish. Repeat until all the chicken is coated and place on the baking rack. Sprinkle any excess crumb over the chicken on the rack.
- I sprinkle a little more seasoning onto the top too as I like it quite spicy.
- Drizzle a little olive oil over each chicken piece and bake in the centre of the oven for 45-50 minutes – until the chicken is thoroughly cooked.
- Serve Immediately with parsley and a slice of lemon or lime.
If you don’t have ziplock bags available, then two large bowls will suffice.
Serve with coleslaw (from this blog) or a green salad.
Enjoy!
NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING.
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