Thursday, August 13, 2020
Home Chicken Oven-fried Chicken

Oven-fried Chicken

I rarely cook fried chicken at home, we usually order it out or have it delivered because it is easy and I have to admit that I cannot make better fried chicken at home than the ones from Mcdonald’s (my favorite) or KFC’s. Well , I could try but to make a perfect fried chicken requires right temperature and a lot of oil, a deep-fryer is a must or we end up with greasy fried chicken.

My version of fried chicken at home is pan-fried in a little oil only then I cover it to cook the chicken through and I let the skin brown really well so they’re crispy and crunchy.

 

I heard about oven-fried chicken from Barefoot Contessa , and I thought it sounded good, crispy fried chicken without using a lot of oil. I was intent on trying it, I saved the recipe and all but then when I reviewed it, I found out that I have to pre-cook the chicken by frying it in an inch-high oil..what?! I thought, there wouldn’t be any frying involve; that it would just go directly in the oven..gah!  I’m sure it’ll give delicious oven-fried chicken at the end especially since it’s from Ina; BUT right now, I want something more simple and easy to make.  With the oil and extra work, I would rather order fried chicken…I’ll give Ina Garten’s recipe a try next time. Good thing I found a recipe that fits my preference for oven-fried chicken: simple, easy, healthy.. 🙂

dip chicken pieces in egg-milk mixture

dredge in seasoned cornflakes

bake

..and enjoy!  ü

Oven-fried Chicken

0 from 0 votes
Servings: 6
Author: adapted from BHG
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Ingredients (click ingredient to buy it)

  • 1 egg beaten
  • 3 tablespoons milk
  • 1 1/4 cups crushed cornflakes or finely crushed rich round crackers about 35
  • 1 teaspoon dried thyme crushed
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons butter or margarine melted
  • 2 1/2 - 3 pounds meaty chicken pieces breast halves, thighs, and drumsticks

Instructions

  • In a small bowl combine egg and milk. For coating, in a shallow dish combine crushed cornflakes, thyme, paprika, salt, pepper; stir in melted butter. Set aside. Skin chicken. Dip chicken pieces, 1 at a time, into egg mixture; coat with crumb mixture.
  • In a greased 15x10x1-inch baking pan, arrange chicken, bone side down, so the pieces aren't touching. Sprinkle chicken pieces with any remaining crumb mixture so they are generously coated.
  • Bake, uncovered, in a 375 degree F oven for 45 to 55 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Do not turn chicken pieces while baking. Makes 6 servings.
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