Oven fried chicken is an easy way to get your fried chicken fix without all that grease. To top it off, the grease you do get is from healthy olive oil, rather than a less heart healthy alternative.
I, personally, am a huge fan of panko breadcrumbs. They provide a lot more of that satisfying crunch than regular breadcrumbs. However, you can feel free to use whatever you want to coat it. Only have cornflakes? Have at it! Make it with a cornmeal/flour mixture. Experiment; it’s what I advocate.
I also say play with spices in your breadcrumbs. Throw in some paprika for smoky flavor, chili powder for some kick, or whatever taste sounds good. I love rosemary with my chicken, but I didn’t have any fresh.
To make the chicken, you first dredge it in flour (seasoned with a little salt and pepper), then dip it into your egg mixture (which has some hot sauce, ’cause that’s how I roll), then into the breadcrumbs, which are also salt and peppered.
Also, when breading, make sure to have everything lined up and ready as you will get super messy. This would actually be a fun task to give a kid who is old enough to know about raw chicken and washing hands. Because you will otherwise want to fry your hands along with the chicken. But don’t. That would not be advisable.
Oven Fried Chicken
- 4 chicken thighs (you can use breasts, but I like dark meat)
- 2 cups flour (keep nearby, you may need more)
- 3 eggs
- Splash of hot sauce
- 2 cups panko (keep nearby, you may need more)
- Salt and Pepper
- Any additional spices you’d like to add
- Olive Oil
- Preheat oven to 350
- Get your assembly line all ready before touching the chicken. Set out a plate with the flour on it. Add in some salt and pepper.
- Get a bowl and scramble up those eggs with a dash of hot sauce
- Set out another plate with your breadcrumbs, any additional seasoning and more salt and pepper.
- Finally, get a cookie sheet and get a nice layer of olive oil going on it. Put it at the end of the line, this is where you’ll place your chicken.
- I took off the skin of the thighs, but left the bone in. You can do your chicken however you want.
- Take the chicken and do a light coating of flour.
- Throw it into the egg mixture.
- Quickly put it in the breadcrumbs, and get all sides of it. This is the only layer you want to be thick. The others should just be quick, slight layers.
- Put your chicken on the cookie sheet. Start on thigh 2, no stopping, no touching anything.
- Once you’re finished dredging and your hands are clean, put the chicken in the oven for 40-50 minutes, flipping them halfway through.