Recently Maid Elizabeth came across a recipe for oven-fried chicken, thought it looked fabulous and asked me to work it into our dinner menu rotation. She, along with Master Hand Grenade, had been craving fried chicken for awhile but knew that it was like pulling teeth to get me to make it for dinner. Although I like fried chicken (minus the grease) I don't like making it - so fried chicken is a once a year (at the most) rarity at our house. Elizabeth's oven-fried recipe looked remarkably good, and easy, so I put it on the menu and eagerly anticipated giving it a try.
Since our first oven-fried chicken experiment, we have had it every other week - without fail! It is that good! We love it piping hot, fresh out of the oven, and we love it cold the next day (or later, after dinner has been digested) for lunch. It is crunchy and tasty and not the least bit greasy (which I really like). Best of all? It's relatively quick and very easy.
Generally I just cut up chicken breast to make this dish, however that is pretty decadent. I think that a cut-up fryer would work equally well - I would just bake it a bit longer.
We love this chicken with mounds of fluffy mashed potatoes and chicken gravy, but it would be just as wonderful with potato salad or whatever suits your fancy.
Fantastic Oven-Fried Chicken
4 or 5 Chicken breasts (I cut each breast into about 3 pieces)
10 T butter
2 C flour
1 tsp. salt
2 T seasoning salt
1 tsp. pepper
1 T + 1 tsp. paprika
3 eggs + a splash of milk
Preheat the oven to 400 degrees. Place the butter (cut into chunks) on two large baking sheets and put into the oven to melt.
In a bowl combine the flour, salt, seasoning salt, pepper and paprika. Mix well. Measure 1/2 of the mixture into a plastic bag, leaving the other 1/2 in the bowl. (You can forgo the plain salt if desired).
In a separate bowl whisk eggs and milk.
Put the strips of chicken into the plastic bag with the flour mixture and shake until well coated.
One at a time, roll a coated piece of chicken in the egg mixture, roll in the flour mixture in the bowl (this will coat the chicken twice) and place on a cookie sheet. Continue with all of the chicken pieces.
Take your baking sheets out of the oven once the butter has melted and transfer the coated chicken to the baking sheets, leaving space between each piece. Bake 10 to 12 minutes. Gently flip each piece and bake for another 10 to 12 minutes.
Check to make sure the chicken is cooked through (this can vary depending on the thickness of the chicken pieces) and bake another 5 to 10 minutes, if needed (don't over bake - the chicken will dry out).
Removed to a plate lined with newspaper or a paper towel to soak up any excess grease. Serve immediately.
|Butter on the baking sheet|
|Chicken cut into large chunks|
|Two bowls, one with egg and the other with breading|
|A bag of breading to coat chicken the first time|
|Place coated chicken on hot baking sheet with melted butter|
|(oven) Fried chicken!|