Oven Fried Chicken Recipe

Seriously, this is my favorite recipe for chicken currently. I have honestly mixed about a dozen different Oven-Fried Chicken recipes, so the credit can’t really go to me. I never would have thought to put chili powder and paprika into my seasoning mix, but it’s so good. You should have seen my little man eating it the other night. No joke, he ate at least a piece and a half of a chicken thigh! My mini-me (my daughter) is currently trying to act like she’s a vegetarian, who just so happens to not really like vegetables, so feeding her is a daily challenge. She didn’t eat it, and she was sadly missing out!

Maybe, one day, I will be able to get some pictures snapped of this. It never makes it long enough for me to get any good pictures.

Oven-Fried Chicken

Chicken (I use either thighs or tenders…completely up to you)

1 cup buttermilk (I make my own. 4 and 1/2 tsp white vinegar, the rest is milk) 

1 cup flour

1 cup panko breadcrumbs

1/4 cup cornmeal

Butter, up to 3 tablespoons, melted

1 Tbsp. salt

1 tsp. pepper

1 tsp. paprika

2 tsp. chili powder

2 tsp. garlic powder

1 tsp. onion powder

Directions:

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper, for easy clean up and less sticking. Coat the parchment with the melted butter. 

Place your chicken in a bowl or bag and pour the buttermilk over it. Let it soak while you are working, or you even can do this earlier and give it awhile to just soak. 

In a big bowl, mix all spices (salt, pepper, paprika, chili powder, garlic, onion powder), flour, panko breadcrumbs and cornmeal. You could also do this in a ziploc bag, but I’ve found it better to hand bread, so you can really press it into the chicken and get a good coating. 

Grab a piece of chicken from the milk and dredge it into your flour mixture. I really press those breadcrumbs into the pieces, so make sure to get in there and just have fun with it. Good job for little ones too, if you can drag them away from Minecraft (or currently Skylanders, here in the house). 😀 

Lay each piece of chicken on your butter-covered pan. The butter really does add to the flavors on your chicken and helps crust up the breading! 

Once finished with all your chicken, cook for about 10 minutes (depending on the thickness of the chicken) on one side, then flip it and cook again for 5 to 10 more minutes. I’ve put it under the broiler before, but it’s definitely not necessary for the deliciousness to be there. Totally a personal call.

That’s really it and there you have it! I make this at least twice a month here, and it’s a huge hit. There are many more recipes that I plan to share, but most of them will be as I make them, so I can get down my format and how I do everything. I’m thinking of starting a small recipe catalog so I can pass these to both of my minions too, one day. I was given all of my Granny’s recipes before she passed away, and I cherish those so much. The box they were in still even smelled like her, which was so cool. I’m a scent-driven person, and those are the things I remember. I’ll never forget rolling out cinnamon rolls with my Granny, as she sat in her wheelchair, and showed me how to lavish my family with love by cooking. Maybe that’s one of the reasons I went to culinary school. 🙂

Leave a message for me, if you love it as much as we do! Or just because. Those are pretty awesome too.

B

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