The Best Fried Chicken

Why do I call this the best fried chicken, you ask?

First of all, it’s much healthier because it’s actually OVEN-fried chicken.

And second, because my husband said so!!

 

Soak the chicken in the buttermilk and egg mixture.

 

 

Pour melted butter evenly on the sheet pan.

My hubby would have appreciated it much more if I would have put some aluminum foil down first.  Seeing as he does the dishes so I don’t have to, I will happily comply next time!

 

 

Toss the chicken in the flour dredge and place skin-side down.

 

 

You can see why my hubby requested the foil now.

But, it’s a small price to pay for this beautiful, golden brown and juicy oven-fried chicken.  Once you sink your teeth into this chicken, you will so not miss the fact that it’s not deep-fried.  Your waistline will thank you too!

You can see I used all dark meat here, but that’s because it’s what was on sale at my grocery store.  You can definitely use fryer chicken pieces.  Just keep in mind that the cooking time will vary between the breast and wing.

 

Best Oven Fried Chicken

1 whole fryer chicken, cut up

½ cup butter, melted

Buttermilk mixture

3 cups milk

3 Tbsp vinegar

2 eggs, beaten

2 tsp kosher salt

½ tsp pepper

½ tsp dry mustard

Flour dredge

1 cup all-purpose flour

2 tsp Hungarian paprika

2 tsp kosher salt

½ tsp pepper

½ tsp garlic powder

½ tsp onion powder

In a large bowl, whisk together all the ingredients for the egg wash and set aside.  Place chicken pieces in the buttermilk mixture and allow it to soak at least one hour, longer if possible.  As you can see, I did not use actual buttermilk.  I made my own using regular milk and vinegar.

Melt the butter and pour evenly onto a half sheet pan (13x18x1 inch).

Combine all the ingredients for the flour dredge in a large plastic zip top bag.  Remove each piece of chicken from the bowl and shake them (2-3 pieces at a time) in the flour dredge until well coated.  Place the chicken directly on the sheet pan, skin side down.

Bake at 425 degrees F for one hour or until internal temperature is about 180 degrees F.

Halfway through the cooking time, turn each piece of chicken over and continue cooking.

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