Ingredients
Units
Scale
- 1 chicken - cut into pieces
- Vegetable oil - for drizzling
For the Coating:
- 3 cups of flour
- 2 tsps. - gochugaru - Korean red chili pepper flakes
- 2 tsps. - salt
- 2 tsps. - sugar
- 2 tsps. - garlic powder
- 2 tsps. - black pepper
For the Egg Wash:
- 3 eggs
- 1 cup milk
- 4 tbs. mustard - I used yellow - you may use the mustard of your choice
- 4 tbs. ketchup
Instructions
- Clean and cut the chicken.
- In a large bowl combine the eggs, milk, ketchup and mustard and mix until well combined.
- Add the chicken pieces to the egg-wash mixture. Refrigerate in the egg-wash for about one hour.
- Prepare the flour mixture and lift the chicken pieces from the egg-wash mixture and dredge in the flour mixture.
- Prepare baking pans with parchment paper and place the dredged chicken on the baking pan.
- Drizzle each piece of chicken with the vegetable oil.
- Preheat Oven to 350 degrees F.
- Bake the chicken for 55 – 60 minutes or until a nice golden color is achieved and the juices run clear.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Dish
