Oven Fried Chicken
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I’ve mentioned before with my Aunt Toni’s Roast Beef, she’s been an inspiration with recipes for me. So far, I have loved all her recipes.
This one for Oven Fried Chicken topped my list. I do enjoy fried chicken, but I rarely have it because I try to avoid all the excess fat and calories. This one though was perfect, because there is minimal fat and no oil! Perfect!
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Ingredients:
- 2 1/2 Pound Broiler- Fryer Chicken, Cut
- 1/2 Cup All Purpose Flour or Gluten Free All Purpose Flour
- 1 Tsp Salt
- 1 Tsp Paprika
- 1/4 Tsp Pepper
- Cooking Spray
Directions:
- Preheat oven to 425*
- Mix the flour, salt, paprika, and pepper. Coat the chicken with the flour mixture.
- Spray a 13x9x2 pan with cooking spray.
- Then, place the chicken skin sides down.
- This should cook uncovered for 30 minutes then turn the chicken and cook for additional 30 minutes.
Serve this with homemade mashed potatoes and corn, fabulous oven fried chicken dinner!
Enjoy!
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.
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7 Responses to “Oven Fried Chicken”
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I am Kristy, creator of Mommy Hates Cooking. I am a work at home mom, who started this site from my hatred to cook and my desire to learn to love it.
Hi! This recipe looks great and I’m looking forward to trying it (as well as the Lemon Pepper version!). I hope you can help me with a quick question even though this is an old post – it’s about the direction to “place the chicken skin sides down.” Where I am, whole chickens are sold with the skin still on all over, so I’m not sure what you mean? Thanks in advance!
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Kristy Still — replied August 16th, 2013 at 8:52 am
You will want to cut up the fryer chicken so that you have individual pieces. You could also use an already split up fryer chicken. I updated the recipe to clarify. I hope you enjoy it!
Thanks so much for the clarification!
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I am married to a southern guy (I’m from Canada. Talk about culture differences!) and learned to make southern fried chicken early on in our marriage. I like this recipe, but I know my husband would miss his white gravy.
Any ideas on how I would make that, without frying the chicken. I won’t buy the ready-made jar stuff. That’s gross! I was thinking maybe making it like a breakfast gravy (with bacon fat as it’s base) and adding a little chicken bouillon. Or maybe using cream of chicken soup without adding too much milk/water. Better ideas? Any of these ideas kind of defeats the reason for baking the chicken! ugh.
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Kristy — replied March 29th, 2016 at 9:59 am
I typically make it like breakfast gravy too. This is the recipe I use – http://allrecipes.com/recipe/65104/moms-country-gravy/