Oven Fried Chicken

Jump to Recipe Print Recipe
Oven Fried Chicken
Pin
Print

Oven Fried Chicken

Recipe by Sharon Minnear WardCourse: MainCuisine: SouthernDifficulty: Easy
Servings

4

servings
Prep time

4

hours 

10

minutes
Cooking time

45

minutes

A great alternative to fried chicken. This is a family favorite that will have people stealing portions off your plate

Ingredients

  • 3 to 4 lbs. chicken fryer parts

  • Marinade

  • 3/4 cup buttermilk

  • 1/4 cup olive oil

  • juice of two lemons

  • 1 tsp. onion powder

  • 1 tsp. dried thyme

  • 2 tsp. kosher salt

  • 1 Tbsp. chili powder

  • Crumb coating

  • 2/3 cup grated parmesan cheese

  • 1/2 cup seasoned bread crumbs

  • 1/2 cup cornmeal

  • 1 tsp. chili powder

  • 1 tsp. kosher salt

  • 1/2 tsp. ground black pepper

  • 2 eggs, whisked

Directions

  • Whisk together the ingredients for the marinade. Place chick in a glass pan or ziplock bag and add the marinade. Cover and refrigerate for at least two hours.
  • Position oven rack in upper third of the oven. Preheat oven to 425 degrees. Spray a large sheet tray pan with cooking spray.
  • Combine the dry ingredients of the crumb topping in a plate or pie plate. In another shallow bowl, whisk the eggs together.
  • Remove the chicken from the marinade, one piece at a time. Shake off the excess marinade, dip into the eggs, and roll in the crumb coating. Place chicken on the baking sheet tray. Spray the chicken with cooking spray. Bake for 35 to 45 minutes until the chicken is golden brown, and the juices run clear when pierced with a knife.

Notes

  • I try to use a digital meat thermometer when ever possible. I cook the breast until it reaches 165 degrees, the thigh and leg until 175 degrees