I was recently talking with some co-workers about cooking fried chicken. We all agreed we just love the taste of deep fried and skillet fried chicken - but we hate all the mess. I shared with them how I like to make oven fried chicken. It is so much simpler and cleaner than the traditional version. When I mix up the breading - I make a lot and put the extra in Tupperware for the next batch.
Oven Fried Chicken
1 stick butter
1 chicken - cut into pieces (using "bone-in" chicken gives it the best flavor)
Breading:
1 cup Bisquick
1/2 cup corn meal or seasoned bread crumbs - which ever I have in stock in the pantry
2 Tablespoons - dried parsley flakes
1 Tablespoon - paprika - lately I've been using the smoked paprika - but if you do not have the smoked - regular will work fine.
Salt and Pepper to taste
Other spices are fun to use here too - such as rosemary - use your imagination.
Note - if you are using fresh herbs - you will not be able to keep any left over breading - and any breading left in the dipping plate needs to be dumped since it was in contact with raw chicken.
Mix together.
Set the oven at 350 degrees. Melt one stick of butter in a 9x13 pan in the oven.
While the butter is melting, sprinkle some of the breading in a light layer on a plate. Dip the chicken pieces into the breading, making sure the chicken has a nice coating. Once the butter is melted and your pan is hot, remove the pan from the oven and arrange the chicken in a single layer. Sprinkle with salt and pepper to taste. Cover and bake for 45 minutes. Remove covering, turn chicken and return to the oven uncovered for another 15 minutes or until the chicken reaches 180 degrees on a meat thermometer.
Your chicken will have a nice crunchy coating while still being moist in the middle - and you do not have all the grease splatters to clean up.
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