Recipe: Oven Fried Chicken

Posted On April 10, 2011

I am so Jonesing for the change of season.  And one of my favorite summer foods is fried chicken.  Ok.  So I know summer is a bit of a ways off, but this is pure comfort food for me, and EASY.  I love fried food as much as the next guy, but I never actually fry food in my house because I hate all that oil and what to do with it when you are done cooking. I also hate that the smell lingers in your house forever.  So, this recipe gets the benefits of eating yummo fried chicken with a fraction of the hassle. The kitchen smells great while it is cooking.  And, if you can, don’t skip on the fresh vs. dried parsley and garlic, it makes a big difference in how it tastes.  Also you can use white meat, but if you do it doesn’t turn out as well because there is not enough fat rendered while it is cooking. If you do, you should probably coat the cookie sheet with a tablespoon or so of oil, and also spray top of chicken with cooking spray.

Oven Fried Chicken

Preheat Oven to 425 Degrees

6 – 8 Bone in Chicken thighs

Mix together the following for breadcrumb mixture–this coats 6 – 8 pieces of chicken, you will need to adjust accordingly for more (I usually mix on a sheet of wax paper to make it easier when there is only a bit left, but a bowl works fine):

1 1/4 cup dry breadcrumbs

1/3 cup flour

1/3 cup grated parmesean cheese (can be optional, but browns better)

2 Tablespoons Chopped Fresh Parsley

2 Minced Garlic cloves (more or less depending on your taste)

1/2 Teaspoon Salt

1 Teaspoon Pepper

1/4 Teaspoon Red Pepper (optional)

Mix together in a medium bowl for dipping (this will coat about 6 – 8 chicken thighs, add extra egg and milk if cooking more)

1 egg

1/4 Cup milk or buttermilk

This recipe works best with bone in chicken thighs–just tastes better, but boneless is pretty darn tasty too.  I always take the skin off, because I don’t generally eat skin, but if you like skin, you can leave it on.  Dip each piece of chicken in egg mixture, coating both sides, then dredge in breadcrumb mixture coating each piece completely. Lay on cookie sheet coated with cooking spray–trying not to let the pieces touch.  Repeat process until all pieces are coated.  Cook for 40 minutes with bones, 20 minutes for boneless.  It’s also very important to flip the pieces halfway through the cooking time, if you don’t it’s ok, but it won’t be as crispy as both sides won’t actually “fry”.  Pass the hot sauce and the napkins!