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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.
Units: US | Metric
Serving Size: 1 (213 g)
Servings Per Recipe: 4