When Kentucky Fried Chicken changed it’s name to KFC, it was a sign of the times that frying chicken had a negative health connotation. However, that did not change the fact that we loved to eat crispy coated juicy chicken.
Oven Fried Chicken is as crisp and tasty as a stove top version, without added fat and frying. The best part is that it is all edible, since the coating is directly on the chicken.
Give it a try, you won’t be disappointed!
Oven Fried Chicken
Print recipeIngredients
- 8 - 10 meaty, skin on, bone-in chicken thighs
Flour Mixture
- 1/2 cup all purpose flour
- 1 Tsp salt
- 1/2 Tsp paprika
- freshly ground pepper
Egg Wash
- 1 egg (beaten)
- 1/4 cup water
Crumb Mixture
- 1/2 - 3/4 dried bread crumbs (plain or italian flavoured or a mixture of the two)
Directions
| Preheat the oven to 375 deg. F | |
| Lift the skin from the meat on the chicken thighs and cut it off with a knife or scissors, leaving a little bit of the chicken fat clinging to the meat. This fat will cook off in the baking and crisp up the chicken. (always wash any cutting boards or knives or scissors with hot soapy water when used for raw chicken). You could use skinless bone-in chicken thighs, but removing the skin is an easy chore and it allows you to leave a little bit of the fat. It is also much less expensive to purchase the chicken thighs with the skin on. | |
| Make the flour mixture and egg wash and put in separate flat bowls or pie plates. The flour mixture has paprika in it, because it helps the chicken turn a nice golden brown. The crumb mixture should also be put in a flat bowl. | |
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Dip the chicken in the flour mixture, followed by the egg wash, followed by the bread crumbs.  | |
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Place on a parchment paper lined rimmed baking sheet.  | |
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Bake in the oven for 45 - 50 minutes, turning after 20 minutes and then again for the last 5 minutes. The chicken will be crispy and golden.  | |