Oven Fried Chicken

"yum"
 
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photo by anniesnomsblog
photo by Anonymous photo by Anonymous
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by lazyme photo by lazyme
Ready In:
55mins
Ingredients:
6
Serves:
8
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ingredients

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directions

  • Preheat oven to 425°F.
  • Heat butter in 9 x 12 pan until melted.
  • Mix: flour, salt, paprika and pepper in bag.
  • Shake chicken in, coating well.
  • Place in pan; bake 30 min, turn chicken over and bake approx 15 minute more.

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Reviews

  1. This recipe is good, but add a little more of the spices.
     
  2. I gave this 5 stars. I love this chicken. The recipe I have is a bit different it's called Mother's Oven Fried Chicken it's from the Picnic Cookbook. Ingredients are the same but a few different amounts. My copy is 1/2 cup butter, and 1 cup flour. My copy says oven temp is 375. The bake time is 30 minutes then flip and bake another 30-45 minutes. Thanks for posting a great recipe! christine (internetnut)
     
  3. I did what another reviewer suggested and added more paprika and salt, and used boneless, skinless chicken breast. I turned the temp. down to 375 to cook with cheesy potatos. This was excellent! Happy Belly Food!!
     
  4. 5 stars with a caveat. i took the advice of some other reviewers. instead of 1/4 c. butter, i used 1/2 c. instead of 1/2 c. flour, i used about 1 c. panko. i also used sea salt and smoked paprika so didn't need pepper. used a 375 oven for 30 min., then turned for another 40 min. also, i used all thighs (the recipe was more than enough for 5 lbs. of thighs). result = the most tender and moist chicken i've ever made in the oven, with crispy skin -- yes, i love the skin. so sue me. i'll never "fry" my chicken any other way again!
     
  5. I've used this recipe for years for our chicken wings. I'm sure this is how the original was written but I use a LOT more paprika in mine, (3tbsp per 1 cup of flour). The flour mixture keeps well too so if you make lots the first time, you won't have to make it up fresh everytime. Highly recommend this and thanks for posting. Update: I just noticed that this recipe doesn't call for oil but the one I use calls for a 1/4 cup of butter and 1/4 cup of oil heated in oven until sizzling. Also chicken should be cooked skin side down for 25 mins, turned and oven reduced to 375 for another 15 mins.
     
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Tweaks

  1. 5 stars with a caveat. i took the advice of some other reviewers. instead of 1/4 c. butter, i used 1/2 c. instead of 1/2 c. flour, i used about 1 c. panko. i also used sea salt and smoked paprika so didn't need pepper. used a 375 oven for 30 min., then turned for another 40 min. also, i used all thighs (the recipe was more than enough for 5 lbs. of thighs). result = the most tender and moist chicken i've ever made in the oven, with crispy skin -- yes, i love the skin. so sue me. i'll never "fry" my chicken any other way again!
     
  2. Wow!! This recipe really delivers the crunch of fried chicken. Instead of melting butter in the baking pan, though, I poured the butter over the pieces in a bowl, put the pieces into the dry mix, and then put them on a broiler pan to bake. I also added some onion powder to the mix. I think next time I may try panko crumbs instead of flour to really kick up the crunch factor. What I like about this preparation is that you get crunchy chicken without the leftover smell of cooking oil in the house after frying foods. Thanks, LH, for a great recipe.
     
  3. I use only about at tablespoon of butter and Bisquick instead of the flour. Also, I am generous with my seasonings. This is a great base recipe that can be adjusted to suit your own personal tastes. I have added Italian seasoning, chili powder, garlic powder, parmesan cheese, sage, parsley, thyme...whatever flavor I am craving can be added to this basic mix.
     

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