By Chef #784869 on May 01, 2008
Photo by TeresaS
Photo by TeresaS
"Takes the place of frying. Less fat and colories."
Serving Size: 1 (446 g)
Servings Per Recipe: 4
"I can't believe that no one has reviewed this one yet! I've made several oven fried chicken recipes on this site and this one is my favorite! It came out really moist on the inside and crisp on the outside. I would give this more than 5 stars if I could. Thanks for sharing this great recipe. Made for Bargain Basement Tag."
"Here's another 5 stars...hubby love it and didn't have any idea it wasn't deep fried...like others have all ready said...it's crispy on the outside, moist and tender on the inside...this is a keeper...I did add some garlic powder to the flour mixture...thanks for posting this delicious recipe...made for Spring PAC 2013 =)"
"Extremely moist inside and crisp on the outside. I have never used baking powder in the flour before and I think it really makes a difference in the crispiness. I might add a few herbs and spices next time, to flavor it more. Garlic powder would be good. Made for Best of 2012 game."
"This chicken turns out soooooooo delicious! I make "fried" chicken that is very similar to this. The main difference is the baking powder addition. I love it!! I think that makes the chicken crisp up a bit more than usual. This recipe is going into my best of the best file. Thank you so much for posting!!"
"I knew I could not go wrong with this recipe since lazyme and diner both gave it grand reviews. This is absolutely perfect - crispy outside and juicy meat inside. I did lay the chicken on parchment paper on the baking sheet because I'm still frightened of sticking issues. I think the baking powder must be the key to this recipe to keep the coating so nice and crispy. Into my best of cookbook this recipe goes for sure!! Thanks for sharing your gem."
"WOW!!! I too, can't believe this wasn't ever reviewed until this year!!! I decided to try this recipe as my dear friend, lazyme, highly recommended it and boy am I glad I did!! This is fairly close to how I make my normal fried chicken on the stove, except that I don't put it in a milk/egg mixture 1st before adding it to the flour and I don't usually use the baking powder. I think this is the best recipe I have tried for fried chicken on this site (or anywhere). I think the dipping it in the egg mixture, then flour/baking powder made this major difference for us, as well as, the baking and only using the butter(normally use equal amounts of butter and Crisco). I used 4 medium sized chicken thighs and then drained off almost all of the fat, then I added my drained potato water to the pan drippings, along with a water/flour/seasoning mixture to make a gravy. What a comforting meal this was with mashed taters, gravy, corn and this wonderful chicken!!! Will be adding this to my best of 2012 cook book. Thanks for sharing this recipe. Made for the "All You Can Cook Buffet" special in the games."