Oven Fried Orange and Curry Chicken
Elevate your weeknight dinner game with this vibrant and flavorful Oven Fried Orange and Curry Chicken. Juicy, bone-in chicken drumsticks and thighs are marinated in a zesty blend of fresh orange juice, fragrant curry powder, and aromatic spices, then coated in a crispy panko breadcrumb crust for the perfect oven-fried texture. This recipe strikes the ideal balance between tangy citrus and warm, spiced flavor, all while delivering a healthier take on fried chicken. Perfectly golden and tender, it’s baked to perfection and garnished with fresh herbs for a stunning finish. Serve this crowd-pleasing dish with your favorite sides for an easy yet impressive meal that’s sure to delight! Keywords: orange curry chicken, oven fried chicken, crispy baked chicken, healthy fried chicken.
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks or thighs (bone-in, skin-on)
- 0.5 cups Fresh orange juice
- 1 tablespoon Orange zest
- 1 tablespoon Curry powder
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.75 cups All-purpose flour
- 1 cups Panko breadcrumbs
- 0.5 cups Plain Greek yogurt
- 2 tablespoons Olive oil (for greasing the baking sheet)
- 2 tablespoons Chopped fresh cilantro or parsley (optional garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil and brush lightly with 2 tablespoons of olive oil for greasing.
In a large mixing bowl, combine the orange juice, orange zest, curry powder, garlic powder, paprika, salt, and black pepper. Mix well.
Add the chicken pieces to the bowl and toss to coat evenly. Let the chicken marinate for at least 15 minutes. For more flavor, marinate for up to 2 hours in the refrigerator.
While the chicken marinates, set up a breading station. Place the flour in one shallow dish, whisk the Greek yogurt in a second dish to thin it slightly, and combine the panko breadcrumbs with a pinch of salt and pepper in a third dish.
Remove each piece of chicken from the marinade, letting any excess drip off. Dredge the chicken first in the flour, then coat it in the yogurt, and finally press it into the panko breadcrumbs to form an even, crispy coating.
Place the breaded chicken pieces on the prepared baking sheet in a single layer, ensuring they don’t touch each other for even cooking.
Bake the chicken in the preheated oven for 35-40 minutes, flipping halfway through cooking to ensure both sides become golden brown and crispy. Check that the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
Remove the chicken from the oven and let it rest for 5 minutes. Garnish with fresh cilantro or parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 85% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 343 mg | 114% | |
| Sodium | 1547 mg | 67% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 6.1 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 113 mg | 9% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 917 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
