The Best Oven Fried Chicken
Living in the South, fried chicken is a staple for any kind of get-together, but all that frying is hard on the diet. This oven fried chicken recipe has all the taste of fried chicken, but is actually baked...and even the most die-hard fried chicken fans love it!
Servings 8 servings
Ingredients
- ⅓ cup Dijon mustard
- 2 Tbsp lemon juice
- ⅔ cup grated parmesan cheese
- ½ cup breadcrumbs
- ½ cup corn meal
- 3 tsp dried parsley
- 1 tsp chili powder
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp pepper
- 3 lbs chicken parts for parties, I like to use drum sticks
Instructions
- Preheat the oven to 375 F.
- Combine the lemon juice and Dijon mustard in a bowl.
- Combine all of the dried ingredients in a large ziploc bag.
- Line the baking sheet with foil for easy clean up.
- Put the chicken into the lemon juice/mustard mixture and brush it over the chicken to coat, 2 or 3 pieces at a time.
- Add the chicken pieces to the bread crumb mixture in the ziploc bag.
- Close the bag and shake to coat the chicken.
- Remove the chicken from the bag and arrange on the baking sheet, skin side up.
- (optional) The chicken can be stored in the refrigerator, uncovered, for up to 3 hours.
- Bake for 1 to 1 1/2 hours.
- Serve warm or cold...your guests will love it!
Notes
Pots:
Bowl large enough to hold a few chicken pieces at a time
Large ziploc bag
Baking sheet
Note: If you are serving the chicken on a buffet in a chafing or warming dish, the chicken will stay crispier if you leave the lid off.