Feiger's Oven-Fried Chicken

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READY IN: 55mins
SERVES: 6-8
YIELD: 48 pieces
UNITS: US

INGREDIENTS

Nutrition
  • 24
    chicken wings, separated at the joints (tips saved for soup, etc.)
  • 1
    (15 ounce) can whole cranberry sauce (can use jellied)
  • 2
    ounces Lipton Onion Soup Mix (one envelope)
  • 16
    ounces French dressing (original recipe called for 1890 Milani dressing, but is unavailable now)
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DIRECTIONS

  • Mix cranberry sauce, soup mix and dressing together. You can break it up with your cleaned hand;it is much faster and better that way.
  • Add chicken wings (or other chicken parts) and mix well together.
  • Marinade overnight, mixing the chicken once or twice.
  • Turn oven to 400 degrees.
  • Spray cookie sheet/s with Pam or similar spray. Place chicken parts on it, making sure they don't touch each other. DO NOT POUR MARINADE OVER CHICKEN! If you do, you will get stewed chicken with a soupy consistency, not oven-fried!
  • Bake at 400 degrees for one hour (check chicken after 45 minutes to make sure it doesn't burn. Depending on your oven, it may be ready after 45 minutes).
  • Either discard the marinade or use it to make more chicken, but don't use it as is, since raw chicken was in it. You can try and cook it thoroughly, and perhaps use it for some sauce, but this chicken is intended to be eaten without additional sauce, especially the wings. Great finger-lickin' food!
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