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    You are in: Home / Recipes / SB's "Fried" Chicken Recipe
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    SB's "Fried" Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    55 mins

    35 mins

    3LittleBirds's Note:

    This is a Cooking Light recipe that makes outstanding oven-fried chicken. It's a little labor intensive the first time you make it, but it's not difficult at all. It's pretty much fool-proof if you follow the directions, but don't bother making it if you're going to crowd the pan; it won't make crispy, golden "fried" chicken unless it's got plenty of room and an oven that you've let get good and hot. Sometimes I buy a whole chicken and cut it up myself, sometimes I buy one already cut up, but mine has always been perfectly done at the end of 35 minutes. Prep time includes 30 mins of marinating.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place chicken in a large zip top bag and add buttermilk and hot sauce to your taste (I use almost 1/2 C of Texas Pete, but it is really mild); squeeze the air out of the bag, seal it up and gently shake a little to combine contents well; stick this back in the fridge for at least 30 mins but no longer than 2 hours.
    2. 2
      Preheat oven to 450 degrees; let it heat for about 10 extra minutes.
    3. 3
      Line an 11 x 17 metal baking sheet pan with parchment paper and spray; you must use a flat, low-sided pan large enough to hold your chicken with plenty of space between the pieces in order to get a good crisp crust; if you need to double the recipe, use two pans, place your oven racks in the bottom 1/3 and top 1/3 positions in your oven, and when you flip over the chicken, rotate your pans top to bottom and front to back; you may need to add 5 to 10 mins to your cooking time as well.
    4. 4
      Remove chicken pieces from the bag and drain well; I use a very large wire cooling rack set down in my sink While the chicken drains, place the flour, salt, and peppers in a clean zip top bag and combine well; turn the chicken over so both sides drain; now take one piece of chicken, place in the flour bag, close up the top (leave air in, don't squeeze) and shake to coat; remove chicken, shaking off excess flour back into the bag; return chicken piece to cooling rack; repeat with each piece of chicken.
    5. 5
      Spray both sides of chicken, then repeat the flouring procedure, again one piece at a time, but this time placing chicken on prepared baking sheet; spray again, but this time you only have to spray the side that's up.
    6. 6
      Bake for 20 minutes, flip chicken over and bake for 15 more minutes (total of 35 minutes) or until juices run clear.

    Ratings & Reviews:

    • on January 25, 2005

      55

      The taste of this recipe is ten stars although it didn't crisp up for me. I made 1/2 a recipe using 12 oz of boneless, skinless chicken breast and adjusted the baking time downward. I followed the recipe instructions exactly so I don't know what went wrong. Doesn't matter, I'm making this one again anyway, it's that good.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for SB's "Fried" Chicken

    Serving Size: 1 (213 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 282.5
     
    Calories from Fat 41
    14%
    Total Fat 4.6 g
    7%
    Saturated Fat 1.2 g
    6%
    Cholesterol 126.9 mg
    42%
    Sodium 645.6 mg
    26%
    Total Carbohydrate 13.6 g
    4%
    Dietary Fiber 0.5 g
    2%
    Sugars 1.6 g
    6%
    Protein 43.5 g
    87%

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