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Crispy Broiled Chicken with Chile Oil
Chicken pieces broiled until the skin is browned, then pressed with a mustardy, garlicky crumb coating and finished until crunchy. A little hot chile oil gives it a kick that sneaks up on you.
- YieldServes 4
- Hands-on20 min
- Total37 min
- Difficulty
Ingredients
- 1½ kgchicken pieces, bone-in, cut into 8 pieces, rinsed and patted dry
Brushing mix
- 2 tbspvegetable oil
- 2 tsphot chile oil
Crumb coating
- 60 gfresh bread crumbs, about 1 cup
- 2 tbspfresh parsley, minced
- 0.13 tspcayenne pepper
- 4 tbspvegetable oil
- 1 tbspspicy brown mustard
- 2 tsplemon juice
- 1 tspWorcestershire sauce
- 1 clovegarlic, minced
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