Crispy Oven Fried Chicken
Forget the mess of frying chicken on the stove, this easy oven baked method produces a delicious fried chicken without all the mess.
Ingredients
- 6-8 chicken thighs or drumsticks
- salt & pepper, for seasoning
- ½ cup flour
- 2 large eggs, beaten
- 1½ cups seasoned breadcrumbs
- vegetable oil, for frying
Instructions
- Rinse chicken pieces under cold water. Pat dry with paper towels.
- Use a small paring knife to remove skin. This step is optional.
- Season chicken with salt and pepper.
- Set up a breading station, place flour in one shallow bowl, beaten eggs in another shallow bowl, and sesoned breadcrumbs in third bowl.
- Place seasoned chicken, one piece at a time in the flour and toss to coat. Shake off excess flour.
- Place flour coated chicken in the bowl of beaten eggs, and coat completely with egg mixture.
- Finally place flour/egg coated chicken in the bowl with the seasoned breadcrumbs. Use fingers to press breadcrumbs onto the chicken pieces to coat them completely.
- Place breaded chicken pieces onto a platter and cover with plastic wrap. Refrigerate for 2-4 hours. This step helps the coating to stick to the surface of the chicken better.
- Preheat oven to 350°.
- Pour enough vegetable oil into a 13X9 inch oven safe casserole dish so that oil is about ½ inch deep in the casserole dish.
- Place casserole dish in the oven for 10-15 minutes until oil is hot.
- CAREFULLY remove casserole dish from the oven and place the breaded chicken in the hot oil in a single layer.
- Return the casserole dish to the oven and cook chicken pieces for 30 minutes.
- Flip chicken pieces and cook for another 30-45 minutes or until chicken is cooked through and a crisp golden brown.
- Drain cooked chicken pieces on a paper towel lined platter.