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My review
Oven Fried Chicken II
COOKIE240
"I love fried chicken, but it takes so long and is such a big mess. I came up with this one, and have been making it ever since! Everyone I have given the recipe to has loved it as well."
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Ingredients
servings 310 calsOriginal recipe yields 10 servings
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
- Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 310 calories; 15.1 g fat; 18 g carbohydrates; 23.8 g protein; 126 mg cholesterol; 296 mg sodium. Full nutrition
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Reviews
Read all reviews 728921 Ratings
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Most helpful positive review
9/27/2005
The first two times I followed this recipe, the chicken tasted a little too greasy for us. I decided to give it one last try and substituted 1/2 cup butter for the oil. I also add a little milk...
Most helpful critical review
3/29/2011
Spicing is done the way I would have done it. I found it too oily. I have done it another way where I melt 1 tblspn of butter in the dish and put the chicken skin side down for 1/2 the time then...
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9/27/2005
The first two times I followed this recipe, the chicken tasted a little too greasy for us. I decided to give it one last try and substituted 1/2 cup butter for the oil. I also add a little milk...
2/7/2007
My family loves this recipe. I make it with chicken drumsticks instead of thighs and the only change I make is spraying the pan with Pam instead of oil. We've tried this recipe several times a...
11/13/2002
Easy, no-fuss fried chicken. The first batch I made was delicious and the family raved about it. I used baggies for the breading for easy cleanup. I also let the breading "rest" for fifteen minu...
9/5/2003
This recipe was really easy, and very good considering it was baked. I had too much chicken to put in one pan so I decided to do a little test and pan fry the rest of it the traditional way. T...
3/14/2006
A nice recipe for "Fried" Chicken, it was crisp, delecious, great flavor, and the only thing I changed was using Pam instead of the half cup of olive oil. You don't need a lot of it, just a ligh...
11/2/2007
I find this easy - use a large freezer bag for the flour (and salt and pepper), shake and remove the floured chicken and re-use same bag for the bread crumb coating (why use two bags?). I also ...
7/5/2006
My grandma used to make us boneless chicken breast "patties" to take on vacation-- we ate then cold out of the cooler or hot when we got there. It would take her all day to pound, bread and fry ...
3/29/2011
This is a good recipe and healthier than pan fried chicken. I followed the recipe exactly as given. A suggestion, however, after coating the chicken, I placed the pieces on a wire rack, refrige...
3/29/2011
Spicing is done the way I would have done it. I found it too oily. I have done it another way where I melt 1 tblspn of butter in the dish and put the chicken skin side down for 1/2 the time then...