Oven Fried Chicken

Dr. Sweetpea loves loves LOVES oven fried chicken. He has mentioned over and over again how his mom made the best oven fried chicken while he was growing up. I've made a few different varieties over the last several months, but I think I finally found the recipe that is really better than what he ate as a child. It's super easy to make and the chicken is perfectly crispy, juicy, and flavorful after it's baked. Dr. Sweetpea kept commenting on how this is the best oven fried chicken he's ever had. This will be something I make regularly for us.

Oven Fried Chicken

(Source: Melba's American Comfort Cookbook)

6 chicken thighs (I removed the skin) 

6 chicken drumsticks (I removed the skin)

1 teaspoon poultry seasoning (I used ground poultry seasoning)

1/4 teaspoon cayenne pepper (I increased the cayenne pepper to 1/2 teaspoon)

1 teaspoon finely ground black pepper

3/4 cup dried panko bread crumbs

1/4 cup dried Italian seasoned bread crumbs

1 teaspoon salt

2 tablespoons whole milk

1/2 cup mayonnaise 

Preheat the oven to 375 degrees. Spray a 9x13 inch baking pan with nonstick cooking spray. 

Put the chicken in a bowl and season with poultry seasoning, cayenne, and 1 teaspoon black pepper. in a second bowl, combine the bread crumbs, salt, and pepper to taste. Combine the milk and mayonnaise in a shallow dish. Dredge the chicken pieces in the milk mixture and then in the bread crumbs. 

Lay the breaded chicken in the prepared pan and bake for 45 minutes. Then turn it over and bake for another 15 to 20 minutes until it is done. When done, it should register 165 degrees on an instant read thermometer and when pierced with a fork, the juices run clear. Transfer to paper towels to drain before serving.