Easy Oven-Fried Chicken Recipe
Daily Value: 125%
Sugar-Conscious, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||70µg||18%|
|Fatty acids, total monounsaturated||94g||0%|
|Fatty acids, total polyunsaturated||40g||0%|
Exclusive from The Daily Meal
I first made Shake N Bake chicken when I was about 10, along with a vegetable casserole from my Care Bears Cookbook. It actually didn't turn out that badly. Later on, I got my North Carolinian grandmother's recipe for fried chicken which calls for peanut oil and, while great, is impossible for a weeknight. As a compromise, I developed this oven-fried chicken recipe over the years. The breadcrumb-flour mixture is easy and all the black pepper kind of reminded me of KFC Original Recipe.
5 chicken legs
1/2 cup bread crumbs
1/3 cup flour
1 teaspoon rosemary, finely chopped
1 teaspoon freshly ground black pepper
1/2 teaspoon thyme
Dash of paprika
1/4 cup olive oil
1/4 cup canola oil
Heat oven to 375 degrees. Wash legs and pat dry. Season generously with kosher salt and leave to soak in for at least 10-15 minutes.
On a plate or in a wide bowl, mix together breadcrumbs, flour, herbs and spices.
Roll each leg in the breadcrumb mixture. Pat mixture into any surface it doesn't stick to and put to the side.
In a large skillet, heat olive and canola oil to near smoking. Add legs and brown on one side for five minutes or until golden and crusty, then turn legs to the other side to brown for another five minutes.
Transfer legs to an ungreased baking pan or, if using an oven-proof skillet, remove legs and drain fat from skillet before placing in the oven. Bake for 30 minutes or until juices run clear when pierced. When taking it out of the oven, let the pan or skillet cool for a few minutes before you remove the legs or the skin will pull off.
Prep time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutesServings: 2