Oven Fried Chicken

"Great hot or cold.."
 
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photo by VickyJ photo by VickyJ
photo by VickyJ
photo by VickyJ photo by VickyJ
photo by DomesticDivalt3 photo by DomesticDivalt3
photo by lets.eat photo by lets.eat
Ready In:
1hr 15mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Preheat oven to 180C degrees (350F degrees) Combine butter, garlic, and mustard in a shallow bowl.
  • In a plastic bag, combine remaining ingredients except chicken.
  • Dip chicken pieces in butter mixture then place in plastic bag of breadcrumbs and shake until well coated.
  • Place chicken pieces in greased baking dish and bake at 180C degrees for 1 hour or until done.
  • Nice served hot or cold, and good for picnics.

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Reviews

  1. Had a good garlic taste to it. I liked using the mustard on it, it gave the chicken extra flavor.
     
  2. I love this recipe. I used boneless skinless chicken breasts so I increased the cooking temp to 400º and reduced the time to 35 minutes so the chicken would get crispy and not over done. I also didn't have any whole grain mustard, so I replaced it with ½ Dijon and ½ salad mustard. The chicken was moist the breading crispy and it was simple to make. What else could I ask for? Thank you for the posting.
     
  3. This was excellent!!! I love the added mustard taste! I didn't have fresh parsley, so I had to use dried. We had this with sliced, roasted potato and corn. I will make this again. Thank you! :)
     
  4. This was very good, I made a couple of small changes. I didn't have parsley so I put in about 1/2 tsp of dried basil & I only used about 1/4 cup of butter & 1/4 cup of olive oil. I used chicken breast on the bone so the timing was perfect. Thanks for a great recipe Evie!
     
  5. This was easy and tasty! The chicken was crunchy on the outside and moist on the inside. I used quarter leg chicken, which I enjoyed..but I will be using chicken breast on the bone next time, as my husband prefers it. Will be using this recipe again!
     
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Tweaks

  1. We love this recipe. It is so easy and tastes wonderful. The first time I made this I substituted feta for the parmesan-- only because I was out of parmesan. It was really good. Since then I've made it two more times following the recipe as noted and it came out just great. I highly recommend this recipe to others.
     

RECIPE SUBMITTED BY

<p><br /><img src=http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/ApronSwap2007.jpg border=0 alt=Made by Bella14ragazza /></p>
 
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