Thursday, August 8, 2013

Oven Fried Chicken

You can do this one a few ways – if whole chickens are on sale, buy one of those and cut it up.  (Often, if you ask nicely, the grocer will cut it up for you.)  Or you can buy chicken thighs and legs and use those, if they’re cheaper. Wings used to be really cheap, and I would use those; but since the wing craze took off, those are crazy pricey. Don’t use those.

Ingredients:

  • Enough chicken to feed your family – I get half a pound per grown up and ¼ pound per kid
  • About a cup of flour
  • 1 tsp salt Salt
  • I tsp Pepper
  • Some other spices – I use thyme and paprika and onion powder, but you can mess with this if you like


Start about two hours before you plan to eat – leave the chicken out to get to room temperature.

When you’re ready to start, heat your oven to 425.

Cut the chicken up into serving size pieces if it’s not already cut up. Wash the pieces and pat them dry.

Put the flour, salt, and spice (about a tsp each, or more if you like – I always use more!) into a brown paper bag.  A regular grocery bag is perfect.  Seal the top and shake it up good.

Now add all the chicken pieces.  Shake it again.  Shake it good.  You want flour all over the chicken pieces, thoroughly coating each.

Cover a large baking with aluminum foil.

Lay the chicken pieces flat in the pan.

Bake at 425 for about 45 minutes, or until all the chicken is done.  (Bigger pieces might take longer than smaller pieces, so watch out for this! Maybe turn them over while they’re baking.)

Goes well with mashed potatoes or asparagus.




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