Oven Fried Chicken has all of the crispy, juicy flavors of a classic fried chicken recipe but without the added fat from frying. This Oven Fried Chicken is tender, juicy, flavorful, and always a family favorite!
1/2cupButtermilkhelps the flour dredge stick to the chicken
Dry Dredge Coating:
1cupAll-purpose flour
1cupBread crumbsPlain or Italian seasoned
1-1/2tspBaking Powder[See Note 2]
2tspSalt
1tspGround black pepper
1/2tspWhite pepper
1/2tspPaprikaregular or spicy
1tspPoultry seasoning[See Note 3]
1/2tspCelery salt
1/2tspOnion powder
1/2tspGarlic powder
Instructions
Preheat oven to 375 degrees F.
Create the Dredge Station: In a shallow bowl, beat the eggs and then whisk in the buttermilk.In a separate bowl or shallow dish, combine all the dry ingredients to make the coating mix.
Prepare the Chicken: Trim the chicken and remove any excess fat. Dip each piece of chicken into the buttermilk mixture and then toss to coat in the breading mixture until very well coated. Set aside and allow the chicken to rest for a minute or 2 in the breading mix for the coating to set up. Vigorously shake off any excess breading mix and arrange it onto a roasting rack fitted inside a rimmed baking sheet. Excess flour will not brown without a generous coating of cooking spray oilAfter all the chicken is coated, spray each piece generously with aerosol oil or non-fat cooking spray. This helps the coating brown evenly and crisp up in the oven. (Even a generous coat of aerosol oil is still much less oil than deep-frying). Bake for about 45 minutes or until the chicken is well browned, the internal temperature is 165 degrees F and the juices run clear.
Notes
I use a whole cut up fryer chicken. It yields 8 pieces of chicken. You can purchase one precut from the butcher or butcher a whole chicken into 8 parts.
Be sure to use Baking Powder and not baking soda. This gives really crispy crust on baked chicken. This is a trick I leasrned from Cook's Country Magazine quite a while back. It's great for so many baked chicken recipes.
Poultry Seasoning is so versitile. It's seasoning combination contains marjoram, sage, ginger and rosemary - the same ingredients in the Colonel's 11 herbs and spices.
I use non-fat cooking spray instead of butter to crisp up the chicken. All you need is a light coating. I find using butter in the bottom of the pan causes one side of the chicken to remain soggy. This is also why we use a baking rack fitted inside our rimmed baking sheet. The chicken is up off the pan getting heat on all sides while it cooks.