Ingredients for Oven Fried Chicken
Creating a delicious plate of Oven Fried Chicken doesn’t require deep frying, and yet achieves that crispy, golden texture you crave. Here are the ingredients you’ll need:
- Chicken - 3 lbs of bone-in chicken parts or 2 lbs of boneless chicken
- Flour - 1 cup all-purpose flour for dredging
- Panko Breadcrumbs - 2 cups for that crunch
- Eggs - 2 large eggs beaten with 2 tablespoons of water
- Buttermilk - 1 cup (can be homemade or store-bought)
- Spices -
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- Oil - 4 tablespoons of vegetable or olive oil for baking
Preparation Steps
The key to oven-fried chicken with that fried-like texture and taste lies in the preparation. Here’s how to do it:
Preparation:
- Brine or Marinate: Soak the chicken in buttermilk overnight, or at least for a couple of hours. This will help tenderize the meat and infuse flavor.
- Set up Breading Stations: Prepare three shallow dishes:
- One with flour seasoned with spices
- One with beaten eggs mixed with water
- One with panko breadcrumbs
Cooking:
- Dredging: Shake off excess buttermilk, dredge the chicken in flour, dip into the egg mixture, and then coat with panko.
- Baking: Preheat your oven to 400°F (200°C). Brush a baking sheet with oil, place the breaded chicken pieces on the sheet. Drizzle the top of each piece with oil to help with browning.
- Cooking Time: Bake for 30-45 minutes, depending on the size of the chicken pieces. The chicken should reach an internal temperature of 165°F (74°C).
⚠️ Note: Always use a meat thermometer to ensure the chicken is cooked thoroughly to avoid health risks.
Tips for Perfect Oven Fried Chicken
- Oven Rack: Place a cooling rack over the baking sheet for better air circulation around the chicken, which helps in achieving a crispy skin.
- Seasoning Variations: Experiment with different spice blends to change the flavor profile.
- Even Coating: Press the panko crumbs onto the chicken to ensure an even coating.
- Oil Spraying: Spray or brush the top of the chicken with oil to get an even golden color.
In the end, you’ll have a batch of oven fried chicken that looks and tastes like it came straight out of the fryer, but with significantly less oil. This technique not only reduces the calorie count but also simplifies the cooking process. Cooking chicken in an oven replicates the crispiness of deep-fried chicken while keeping it healthier. The key is in the preparation: from brining in buttermilk to careful breading and thoughtful baking.
Can I use chicken breasts instead of parts with bones?
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Yes, you can definitely use boneless, skinless chicken breasts. Remember to adjust the cooking time as boneless pieces will cook faster.
Is it necessary to marinate in buttermilk?
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Marinating in buttermilk helps in tenderizing the chicken and adds flavor, but it’s not strictly necessary. You can skip this step if you’re short on time, though the result won’t be as flavorful or moist.
How do I make the chicken crispier?
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For extra crispiness, you might consider doubling the breading process by going back through the egg and breadcrumb steps. Additionally, ensure the oven is hot enough and consider a quick broil at the end to brown the top.
