Cooktop Cove: The best oven fried chicken recipe
By Audrey Michels
Living in a small apartment, I sometimes feel ill-equipped to make the dishes I want to make. Sure, a fondue pot sounds great in theory, but where am I going to put it the 363 days of the year I’m not using it? That’s why recipes that don’t use fancy/bulky equipment are even more valuable than they might otherwise be.
But that doesn’t mean that I’m willing to sacrifice flavor or texture. Enter: “oven fried” chicken. It’s crispy, juicy, and delicious, but doesn’t require you to buy and then store a deep fryer, or buy and immediately use up an entire bottle of canola oil. There’s no brine, no spitting pot of oil, but I guarantee your friends and family won’t know the difference!
Oven Fried Fried Chicken
4
10 minutes
40 minutes
50 minutes
4 eggs
2 cups all-purpose flour
1 tablespoon garlic powder
2 teaspoons onion powder
1 teaspoon paprika
Salt and pepper to taste
1 chicken, 3-4 lbs, cut into 10 pieces (or buy a pre-cut selection of drums and thighs)
¼ cup vegetable oil
In a medium shallow bowl, vigorously whisk the eggs.
In a second medium shallow bowl, combine the flour, garlic and onion powders, paprika, salt and pepper.
Line a baking sheet with aluminum foil and line up your egg and flour bowls to begin the batter process.
Dip each piece of chicken in the flour mixture, then in the egg, then in the flour again before setting them on the lined baking sheet.
Place the chicken in the fridge and preheat the oven to 400F.
Once the oven has reached 400, take the chicken out of the fridge and drizzle it evenly with the oil. Bake for 30-40 minutes, or until golden brown and cooked through. Serve immediately.
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