Print This Recipe


Print Friendly and PDF

Sunday, July 29, 2012

Oven 'Fried' Chicken

Well, it's hot... darn hot here in the South! The kitchen table is hot enough to proof bread! The hubby decides that he wants fried chicken! REALLY?!?!?! That raises the kitchen temp another 10 degrees, at least! So I did some research and came up with this Oven Fried Chicken recipe. I did give him the choice whether I tried this or went ahead and toughed out the heat and deep fried it. He did give in to the oven recipe :-) He brought home 6 chicken thighs. I would have used a whole fryer cut up country-style, but use whatever cut of chicken you like with this recipe.



6 chicken thighs
1/3 cup butter or margarine**
2 cups flour
Salt, to taste (I use about 2 tsp Kosher)
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/4 tsp paprika
1/4 tsp onion powder
1/4 tsp garlic powder

Preheat oven to 425 degrees. While oven is pre-heating, trim the fat off the pieces of chicken and make sure all pieces of feathers are pulled out. Mix flour and spices in a gallon size zip-loc bag.

**Important... Put butter, or margarine in a large casserole dish and melt it in the oven. The butter and the dish must be hot!

Place the chicken, skin side down, in the dish. Bake for 35 minutes, then turn chicken pieces over. Bake 15-20 minutes longer or until done and well browned.



My plate with mashed potatoes and green beans :-)


20 comments:

  1. LOOKS GOOD TO ME

    ReplyDelete
  2. The oven puts out more heat than the deep fryer. I think in this heat I would have let hubby do the cooking.

    ReplyDelete
  3. You dredge before putting it in the casserole dish, yes?

    Do you use an egg or anything else to get the dredge to stick?

    ReplyDelete
    Replies
    1. For this recipe, I put the flour and spices in a bag and dropped the chicken in, and tossed it to coat. I did not use an egg or anything. I just let the natural juices from the chicken help the flour to stick. If you let it sit for a second the coating gets a little tacky and you can toss it again and the coating thickens.

      Delete
  4. If lactose intolerant, can you substitute olive oil for the butter? If so, same amount?

    ReplyDelete
    Replies
    1. Yes you can substitute the oil... It just helps the coating to crisp.

      Delete
  5. I use Cooking Spray instead of Butter...

    ReplyDelete
  6. I marinate my chicken in Buttermilk, egg & spices before I dredge it in Corn Flake Crumbs or Panko... then I spray it with Cooking Spray instead of Butter. Oven Fried is the best way to go :)

    ReplyDelete
    Replies
    1. I do that when I have time and especially when deep frying, but I did this to save time and stay out of the hot kitchen as much as possible! Set the timer and walk away from the stove! :-)

      Delete
  7. To the person who asked about using oil in place of butter, my daughter is allergic to dairy so we can't use butter at all, there are a few dairy free margarines available though, some store brands, and also Best Life, which is what we normally use, hope that helps :)

    ReplyDelete
  8. Do I have to use chicken with the skin on it? I'm not a fan of chicken that's still on the bone or that has skin. I typically only eat boneless, skinless chicken breasts.

    ReplyDelete
    Replies
    1. You can use the skinless/boneless... the coating just sticks better to the skin.

      Delete
  9. We had this last night and there was nothing left. Of course I do have teenage boys and well they eat any and everything. But it was fast and easy. 2 thumbs up!

    ReplyDelete
  10. Lynn, I am a middle-aged lady, and this was the FIRST time I ever cooked chicken! And it was FABULOUS! My kids loved it!. Thanks so much for the recipe! QUESTION PLEASE: My casserole dish has a glass cover. Is it okay to cover and bake like that, or does it need to be uncovered. Thanks!

    ReplyDelete
    Replies
    1. Thank you! Bake uncovered for a crispy, crunchy (fried texture) crust.

      Delete
  11. I've done chicken in the oven for years. I think it tastes just about the same as deep fried, and is a lot easier, and a lot less mess to clean up. Thanks for sharing your recipes their great!

    ReplyDelete
  12. Love the recipe! Its perfect to cook especially when I have two little ones. Pretty fast and doesn't involve a lot of time cooking or preparing. Thank you!

    ReplyDelete
  13. Yummy! Thanks for sharing all your great cooking and receipes!!

    ReplyDelete