Oven Baked “Fried” Chicken
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My husband loves fried chicken. Come to think of it I don’t think I’ve ever met a man on the planet that doesn’t! Although fried chicken doesn’t exactly do good things for the waistline like it does the soul. It took several failed attempts at making a healthier version for our family until I was able to get it right. This combination of a light fry then bake was just the ticket. Crusty and crunchy exterior with moist and tender meat on the inside make it just perfect.
I like to buy whole chickens at the farmers market or on sale at the grocery store for this recipe as well as roast chicken. Cutting a whole chicken is VERY easy and can save you time and especially money so you’re not paying for the convenience of the pieces cut up in this recipe. Pampered Chef has a great video on how to cut up a whole chicken.
Oven Baked Fried Chicken
Kelly @ Onceamonthmom.com
- 1 cups buttermilk
- 2 medium egg whites, beaten
- 1 cups all purpose flour, unbleached unenriched
- 1/3 cups cornmeal
- 1 teaspoon salt, divided
- 3/4 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 1 pound chicken breasts, halves
- 1/2 pounds chicken thighs, skinned
- 1/2 pounds chicken drumsticks, skinned
- 2 Tablespoons canola oil
Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish; stir well with a whisk. Combine flour, cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a separate shallow dish; stir well. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Dip chicken in buttermilk mixture; dredge in flour mixture. Preheat oven to 425. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. Bake at 425° for 30 minutes or until chicken is done.
Prepare ingredients as noted above. Then dip chicken in buttermilk mixture; dredge in flour mixture. Place in freezer bag and freeze until ready to serve. TO SERVE: Preheat oven to 425. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. Bake at 425° for 30 minutes or until chicken is done.
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