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 :-)
LOOKS GOOD TO ME
ReplyDeleteThe oven puts out more heat than the deep fryer. I think in this heat I would have let hubby do the cooking.
ReplyDeleteYou dredge before putting it in the casserole dish, yes?
ReplyDeleteDo you use an egg or anything else to get the dredge to stick?
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.
DeleteIf lactose intolerant, can you substitute olive oil for the butter? If so, same amount?
ReplyDeleteYes you can substitute the oil... It just helps the coating to crisp.
DeleteI use Cooking Spray instead of Butter...
ReplyDeleteI 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 :)
ReplyDeleteI 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! :-)
DeleteTo 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 :)
ReplyDeleteDo 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.
ReplyDeleteYou can use the skinless/boneless... the coating just sticks better to the skin.
DeleteWe 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!
ReplyDeleteYay! Thanks for the feedback! :-)
DeleteLynn, 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!
ReplyDeleteThank you! Bake uncovered for a crispy, crunchy (fried texture) crust.
DeleteI'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!
ReplyDeleteLove 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!
ReplyDeleteYummy! Thanks for sharing all your great cooking and receipes!!
ReplyDeleteIt looks really good.
ReplyDelete