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. 

Oven Fried Chicken

Dr. Sweetpea is a huge fan of oven fried chicken. He grew up eating it often when his mom made it for him regularly and has many fond memories. I came across this recipe a few weeks ago and decided to make it for Dr. Sweetpea to see if he likes it as much as his mom's recipe. He was skeptical  but still told me to give it a shot. It took literally only one bite for Dr. Sweetpea to be over the moon about how good my oven fried chicken is. This will be on our regular rotation from now on.

Oven Fried Chicken

(Source: Cooks Country)

2 cups buttermilk

2 tablespoons Dijon mustard

2 1/4 teaspoons table salt

1 1/2 teaspoons garlic powder

1 1/2 teaspoons ground black pepper

1 teaspoon hot pepper sauce

8 split bone-­in chicken breasts (10 to 12 ounces each), skin removed and ribs trimmed with kitchen shears (I usually use boneless/skinless chicken thighs)

2 1/2 cups crushed corn flakes

3/4 cup fresh bread crumbs

1/2 teaspoon ground poultry seasoning

1/2 teaspoon paprika

1/8 teaspoon cayenne pepper

2 tablespoons vegetable oil

 Whisk buttermilk, mustard, 2 teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon black pepper, and hot sauce together in large bowl. Add chicken, turn to coat well, cover, and refrigerate at least 1 hour or overnight.

Adjust oven rack to upper­-middle position and heat oven to 400 degrees. Line rimmed baking sheet with foil, set wire rack on sheet, and coat rack with nonstick cooking spray.

Gently toss corn flakes, bread crumbs, remaining 1/2 teaspoon garlic powder, remaining 1/2 teaspoon black pepper, remaining 1/4 teaspoon salt, poultry seasoning, paprika, and cayenne in shallow dish until combined. Drizzle oil over crumbs and toss until well coated. Working with one piece at a time, remove chicken from marinade and dredge in crumb mixture, firmly pressing crumbs onto all sides of chicken. Place chicken on prepared rack, leaving 1/2 inch of space between each piece. Bake until chicken is deep golden brown, juices run clear, and instant­read thermometer inserted deep into breast away from bone registers 160 degrees, 35 to 45 minutes.