Oven Fried Chicken

Oven Fried Chicken

I wish I could take credit for this oven fried chicken recipe because it is DELICIOUS! I found this recipe on Pinterest and followed it to this blog. I made a couple adjustments, but not many. This is a great one if you want that good KFC flavor without having to go to KFC. Yummmm! I already can’t wait to make this again. If you want your chicken to be more on the crispy side, feel free to experiment by double-coating the chicken or adding a handful or two of panko bread crumbs to the seasoning mix. 

Oven Fried Chicken

Oven Fried Chicken

Ingredients

  • 2-3 chicken breast halves, cut into strips or large pieces
  • 2 c. buttermilk
  • 1 Tbsp. + 1/2 tsp. Morton's Season All Seasoning Salt (or your favorite seasoning salt)
  • 3/4 tsp pepper
  • 1 c. Flour
  • 1 Tbsp. Paprika
  • 1/2 c. butter (1 stick)

Instructions

  • Place chicken strips in a large Ziploc bag and cover with buttermilk. Seal bag tightly (squeezing out all the air) and allow chicken to soak for at LEAST an hour (several hours is best).
  • In a shallow bowl or pie pan, combine seasoning salt, pepper, flour, and paprika. Set aside.
  • Preheat oven to 400 degrees.
  • Spray the bottom of a 9x13 pan with cooking spray then cut up the butter into pieces and place around the bottom of the pan (doing it this way keeps the chicken from sticking as bad).
  • Place the pan in the oven for about 8-10 minutes until the butter is melted and HOT.
  • Remove from oven and spread melted butter around the bottom of the pan.
  • Shake excess buttermilk off of chicken and completely coat each piece with the seasoning mix.
  • Carefully place each piece of chicken in the pan.
  • Cook for 15 min. Turn each piece of chicken and continue cooking for 15-20 more minutes, or until cooked through.
http://www.favfamilyrecipes.com/oven-fried-chicken.html

Comments

  1. Hio

    I was wondering if I could do this recipe with whole pieces of legs and thighs. Also, how do you double-coat the chicken.

    • Sorry Jackie! I didn’t realize that we didn’t get back to you on this, you could definitely use legs and thighs. As far as double coating, you coat the chicken in the crumbs, then re-dip it in the buttermilk and coat it in the crumbs again.

  2. This recipe was so-so. I let my chicken breast chunks soak in buttermilk for 6 hours. The chicken flavor was ok but not KFC flavor quality. Also, after I coated the chicken and baked on a high temperature 15 mins one side then 7 mins the other side, to my surprise the coating slid off! Some pieces remained in tact, others did not fare as well. I worked hard in making this recipe with accompanying made from scratch side dishes and wanted my chicken to look just like the above photo. In the end, it was average. I think the key is don’t bake but fry that chicken! Doing research to perfect for next time. Thanks!

  3. I just tried this recipe on chicken nuggets as well as Mexican gulf shrimp. The chicken nuggets taste very similar to KFC. The shrimp has an Asian seasoning flavor and tastes really good covered in sweet/sour sauce. I am serving both chicken and shrimp with rice. It tastes like I bought it from an exclusive restaurant.

  4. Looks yummy! At what temperature do you cook the chicken? It’s not indicated in the recipe. Thanks!

  5. Awesome recipe. Being a health freak, I cook it in the oven instead of frying in butter and it’s still awesome :)

  6. I just made these with 2 lbs of chicken tenders. The flavor was good, but I was left with too much flour. 1/2 cup should be enough. And the butter is wayyyyyyyyyyyyyyyyyy too much. The coating got soggy from too much butter!!! I would recommend maybe 1/3 or 1/4 of the amount suggested.

    • I agree, although it was tasty, everyone loved it, it did not resemble fried chicken, at all.
      The coating was way too soft and some pieces had no coating left, just seasoning.

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