A crunchy crisp chicken with a hint of southern spice, baked in the oven instead of pan-fried! Which saves you from having to cook with hot oil on the stove. But you can still enjoy home cooked fried Chicken! Serves 4-6
INGREDIENTS
8-10 pieces Bone-in, Skin on Chicken Breast or Drumsticks
1 cup Flour
1 cup Bread Crumbs
1 tsp Thyme
1 tsp Paprika
1 tsp Oregano
1 tsp Chili Powder
1 tsp Garlic powder
1 tsp Onion Powder
1 tsp Roasted Garlic & Red Pepper
1/2 tsp Sage
2 tsp Salt
1 tsp Pepper
1 1/2 cups Milk
1/2 cup Sunflower Oil
INSTRUCTIONS
First begin by preheating the oven to 400F. Prepare a baking sheet with parchment paper.
Combine flour, bread crumbs & spices in a large Ziploc bag. Sprinkle tops of chicken pieces with salt & pepper.
Then in a medium bowl, pour milk. First dip chicken in milk, then drop a few pieces of chicken at a time into zip-lock bag. Close baggie and shake until chicken pieces are evenly coated. Place on the parchment covered baking pan. Repeat until all the chicken piece's have been evenly coated. If a few piece's look light, drop back into milk, then flour for a second coat.
Pour a light dollop on top of each chicken piece. This should equal out to be about 1/2 a cup or so. Cook chicken until crispy & golden brown. Half way through bake time (about 20 minutes), using tongs, flip chicken to uncooked side. Cook until chicken is just turning golden brown. (another 20 minutes or so). Cook until meat thermometer read over 160 F. Let cool for a few minutes to retain juices, then enjoy!
I like pairing this "Fried" Chicken recipe with Calico Beans, Coles slaw, Wedge Fries or even Warm Potato Salad!
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