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| Crispy, Easy, Oven Fried Chicken |
Easy Oven Fried Chicken
Well we've been doing that a lot around my house and I think we have officially given fried chicken the boot!
Don't get me wrong now I do love some southern fried chicken but I hate working with hot grease, the time it takes from start to finish and the smell of my kitchen afterwards. That is why I'd only make it a few times a year.
My husband actually prefers oven fried over deep fried. He says he likes that it doesn't have that greasiness to it, it's moister and that he doesn't have to go to work with his clothes smelling like a grandma's house for a week. LOL
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| Double breaded and ready for oven frying!! |
I've played around with a few oven-fried chicken recipes and this one (a combination of my grandmothers and my regular fried chicken recipe) seems to be the one I'm sticking to for now. It fries so beautifully in the oven and never fails to get golden and crisp. I also like that it doesn't make the kitchen smokey like some oven fried chicken recipes have.
It's seasoned perfectly and smells soooo good when it's cooking. I hope that you and your fam will enjoy this recipe as much as we do!!
INGREDIENTS
2 lbs chicken, cut up
2 teaspoon seasoning salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon poultry seasoning
1/2 teaspoon white or black pepper
1/2 teaspoon cajun seasoning
1/2 teaspoon paprika
1 egg
1/2 cup milk
2-3 dashes hot sauce (optional)
1 cup all- purpose flour
2-3 Tablespoons butter (melted)
2 Tablespoons olive oil
Watch me make this easy oven fried chicken from start to finish!
This looks awesome! But can you please also post recipes too? It´s easier to look at while I´m cooking :)
ReplyDeleteWhat temperature should the oven be?
ReplyDeleteHey, I'm def going to try this...we've been rocking your fried chicken recipe but the house smells like KFC for a whole day! It really looks as good as your fried recipe!!!
ReplyDeleteI've tried your other recipe for traditionally fried chicken and it is sooo good! :-)
ReplyDeleteCan the oven fried recipe be done with chicken breasts? If so, how long should they stay in the oven without drying out?
Also, have you ever tried this recipe with porkchops?
I've been doing oven-fried chicken for a few months now; your recipe differs from mine with the egg dip. I'm going to try yours and compare my recipe with yours (in taste). Your recipes are always right on time.
ReplyDeleteOMG I'm totally going to try this! I just came across your site looking for a red velvet cake recipe (which was AWESOME!btw)and decided to try your fried chicken and mac&cheese recipes as well. I am officially a fan and can't wait to try this oven fried chicken!
ReplyDeleteI made it using chicken breasts and it turned out very well! I cooked them on 375 for about 30 minutes and then on broil for a few minutes. Next time I'll marinate it in a brine first to make sure the seasoning goes all the way through.
ReplyDeleteI was just about to try this.... but I don't have a racK!!!! Will this come out the same if I lay it directly on the pan? Or will it be hard and flat on the side the chicken lays?
ReplyDeleteLooks Awesome Diva! Can not wait to taste today!
ReplyDeleteSo I just so happened to have some boneless, skinless chicken breasts defrosted so I made this recipe. I think the flavor was good. I'm going to have to try it again on skinned chicken parts. It definitely wasn't crispy, more comparable to how KFC's chicken is. Softish. I love how easy it was and definitely healthier than deep frying. I do think the rack is important because you don't want the chicken sitting in oil and drippings because it will be soggy on one side.
ReplyDeleteUsually when I make oven fried chicken my breading is a mixture of grated parmesan cheese, corn flake crumbs and parsley. And instead of an egg wash, I soak the chicken in buttermilk for a couple of hours and then just go straight from the milk to the crumbs. So when I don't have time to the brine, this is a great alternative! Thanks for sharing!