Bless Her Heart

I absolutely hate deep frying foods,

This may be hard for a Southerner to admit…as many fried foods are found in Southern cuisine,

But I’m always afraid that I’m gonna get spattered and burned by frying grease.

I typically burn anything that I try to deep fry.

Deep frying seems to make an oily mess all over your stovetop and countertops.

And the list could go on and on and on.

Thank God for oven-fried chicken.

It’s much easier and way less messier than traditional fried chicken…not to mention the fact that oven-fried chicken is made with simple ingredients you probably already have on hand…and still turns out perfectly crispy and juicy every time.

You can also rest assured that your fried chicken is made with only wholesome ingredients…no preservatives, no weird ingredients…less fat…and no surprises like a stray hair or fingernail…(sad, but seen it before…way too many times)…

IngredientsTop of Form

Breadcrumbs: I always use panko breadcrumbs, but you could also use Italian-seasoned bread crumbs

Butter: Feel free to use either salted or unsalted butter. Real butter will help make the chicken crispier.

You could use canola oil, olive oil or vegetable oil instead. I tend to use olive oil as much as I can…probably because I feel extravagant pouring it out of the fancy bottle that I store it in

Chicken breast: Our family likes dark meat. So I typically prepare this with about a dozen chicken thighs. But you could also use about 1.5# chicken breasts, drumsticks, legs or tenderloins.

Eggs: Eggs help the coating stick more and add moisture to the chicken and help the seasonings and bread crumbs stay on the chicken.

Flour: All-purpose flour helps crispen the chicken crispier, seals in moisture and encourages browning.

Seasonings: You could basically use any seasoning or seasoning blend that you and your family likes. I tend to use Italian seasoning…simply because it’s one bottle and I’m too lazy and unorganized to hunt through my spice cabinet for anything else.

• 1C panko breadcrumbs
• ¼C butter or ½C oil
• 2# boneless skinless chicken, patted dry and then cut into 3” strips (about 4 breasts or 12 thighs)
• 3 eggs
• 1C  flour
• 1Tbsp salt or seasoning salt
• ½tsp pepper
• 1½tsp paprika

How to make fried chicken in the oven:

Preheat the oven to 350.

Set the butter on the rimmed baking sheet. Put the pan in the oven to melt the butter, but be careful not to burn the butter.

Using a dark pan instead of a light-colored pan helps get a crispier coating because the pan heats quicker.

Whisk the eggs in a shallow dish.

Combine the panko, flour and any seasonings in another shallow dish.

Dip each piece of chicken in the egg.

Then press the chicken pieces into the breadcrumb mixture.

Place the breaded chicken onto the heated pan.

Bake for 30 minutes, until the chicken is golden brown and crispy.

Flip the chicken over. If necessary, add another dab of butter when flipping.

Bake for another 30 minutes.

Cooking time will depend on the size and thickness of your chicken pieces, So you may need to adjust the cooking time accordingly Always check your chicken for doneness before diving in.

You want the internal temp to be at least 165°F.

Remove from pan. Serve immediately.

To store: Allow the chicken to cool on a wire rack or paper-towel-lined plate. Transfer the cooled pieces into shallow, airtight containers. Store in the fridge for up to four days.

To freeze: Flash freeze the chicken by layering the pieces on a baking tray and then freezing solid. Transfer the frozen pieces to freezer bags. Freeze for up to three months. To reheat, place chicken pieces on a wire rack on a baking sheet. Bake at 250 degrees just until heated through.