Do you love the taste of fried chicken but hate to fry chicken? All that grease and splatter and standing over it….no, thanks. Since I rarely fry food, I’m not very good at it. I have no idea about proper oil temperature, the best kind of oil to use, when it’s done…so, I found a solution – oven fried chicken!
A crispy coated chicken dinner, without all the fuss (and mess) of frying. Having the chicken cook in the oven frees you up to do other things while getting dinner ready, like opening a can of green beans to stick in the microwave – b/c I get all fancy with my sides like that. OR, now that it’s back-to-school time (boo!), helping the kids with homework. Ughhhh. Nothing makes you feel dumber than being unable to do your kid’s homework. At least not being able to do it the “new way”. Because apparently every method I learned is prehistoric and no longer used. According to my children.
Well, I can ‘fry’ chicken up a new way.
{Even though I must say there is nothing better than my Grandma’s fried chicken. Cooked up in a cast iron skillet…super crispy on the outside, but juicy inside, nice and salty…served up with some cornbread or biscuits…yummm. I sure do miss her!}
Oven Fried Chicken
from
1 lb. boneless, skinless chicken (I used breast and thigh)
buttermilk (or milk with a tablespoon of vinegar added), enough to cover chicken
4 tablespoons butter
1 cup flour
1 tablespoon seasoned salt (I used Mrs. Dash original blend)
2 teaspoons paprika
3/4 teaspoon pepper (or to taste)
1/2 teaspoon salt (or also to taste)
*Soak chicken in buttermilk for 20 to 30 minutes.
*Preheat oven to 400 degrees F.
*While oven is preheating, melt butter in a 9×13-inch baking dish in the oven. For extra flavor, let your butter brown (but not burn)
*Place flour, seasoned salt, paprika, pepper, and salt into a gallon size plastic baggie.
*After chicken has soaked 20-30 minutes, place chicken pieces into plastic baggie with flour mixture. Allow excess milk to drip off chicken before adding to bag.
*Place in baking dish with browned butter, and bake for 20 minutes. Flip and bake for another 20 minutes, or until done. (cooking time will depend on the size of your chicken pieces)
*Place flour, seasoned salt, paprika, pepper, and salt into a gallon size plastic baggie.
*After chicken has soaked 20-30 minutes, place chicken pieces into plastic baggie with flour mixture. Allow excess milk to drip off chicken before adding to bag.
*Place in baking dish with browned butter, and bake for 20 minutes. Flip and bake for another 20 minutes, or until done. (cooking time will depend on the size of your chicken pieces)
And the best part – if you have leftovers (or maybe cook extra so that you do!), you can take your chicken, add some barbecue sauce, cooked bacon, and cheese and have a new meal of Monterey Chicken Sandwiches; b/c we know everything is mo’betta with a little bacon and cheese!
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