Oven Fried Buttermilk Chicken Recipes

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OVEN-FRIED BUTTERMILK CHICKEN



Oven-Fried Buttermilk Chicken image

Make and share this Oven-Fried Buttermilk Chicken recipe from Food.com.

Provided by RecipeNut

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 7

1 fresh chicken
3/4 cup buttermilk
1 cup flour
1 1/2 teaspoons poultry seasoning (optional)
1 teaspoon paprika
1/2 teaspoon seasoning salt
1/4 cup margarine or 1/4 cup butter

Steps:

  • PREP: Heat oven to 425F.
  • CLEAN: Wash hands.
  • Place buttermilk in shallow dish.
  • On waxed paper or plate, mix flour, poultry seasoning, paprika and salt.
  • Dip chicken in buttermilk to coat completely.
  • Dredge in flour mixture to cover completely.
  • Place on clean sheet of waxed paper.
  • In foil-lined 15 x l0-inch baking pan, melt margarine in oven 3 to 5 minutes or until bubbly.
  • Place chicken skin side down in pan.
  • CLEAN: Wash hands.
  • Notes: CHILL: Refrigerate leftovers immediately.
  • Chicken may also be deep-fried.
  • COOK: Bake chicken at 425F for 30 minutes.
  • Carefully turn chicken over.
  • Bake 30 minutes more or until internal juices of chicken run clear.
  • (Or insert instant-read meat thermometer in thickest part ot chicken).
  • (Temperature should read 170°F for white meat, 180°F for dark meat).

Nutrition Facts : Calories 285.6, Fat 15.7, SaturatedFat 4.2, Cholesterol 57.9, Sodium 130.2, Carbohydrate 17.6, Fiber 0.7, Sugar 1.6, Protein 17.3

TRULY CRISPY BUTTERMILK OVEN FRIED CHICKEN



Truly Crispy Buttermilk Oven Fried Chicken image

If you love crispy fried chicken, crunchy on the outside and juicy on the inside - this is the real deal right here. With a coating that actually sticks to the chicken. One that gets truly crispy in the oven. And the best part? None of the greasy stovetop cleaning.

Provided by Nora from Savory Nothings

Categories     Main Course

Time 1h50m

Number Of Ingredients 19

1/2 teaspoon salt
1/2 teaspoon ground paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
freshly ground black pepper (to taste)
1 cup buttermilk
1/2 lemon (juice only)
2 pounds chicken breast (cut into strips (or use tenders))
1 1/4 cups white flour
4 tablespoon plain bread crumbs (panko or regular both work)
1/2 teaspoon baking powder
1/2 tablespoon salt (or less to taste)
2-3 teaspoons garlic powder
1 teaspoon ground paprika
1 teaspoon onion powder
1/2 teaspoon ground black pepper
2 large eggs
2/3 cup buttermilk
1/3 cup butter

Steps:

  • Marinate: Whisk together all ingredients for the marinade (except for the chicken) in a large bowl. Add the chicken pieces, making sure they're all well coated. Cover and place in the fridge for one hour up to overnight. (If your'e short on time, simply place all the ingredients in a zip-loc bag and massage the chicken for a few minutes. Let it sit in the fridge for 10 minutes before using.)
  • Prep the pan and oven:Preheat the oven to 410°F (210°C). While the oven is preheating, place a dark, rimmed roasting or baking pan in the oven to heat up (more info in the post).
  • Mix the dry coating:Place all ingredients for the dry coating in a large bowl. Mix well.
  • Mix the wet coating: To a separate bowl, add the eggs and 2/3 cup buttermilk. Whisk very well.
  • Coat the chicken pieces: Shake off any excess marinade. Dredge the chicken through the flour mix, shaking off any excess. Dip in the egg mix, making sure the chicken is evenly covered. Dredge through the flour mix once more, making sure the chicken is evenly covered, shaking off any excess.
  • Bake the chicken:
  • Place butter and chicken on pan: Carefully remove the hot pan from the oven, using oven gloves. Melt the butter on it, then place the chicken pieces on top without overcrowding the pan.
  • Bake: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling for a few minutes, until golden and crispy.
  • Serve: The chicken will feel soft right as it comes out of the oven. Let it sit for 2 minutes before serving, it will crisp up. Don't let it sit for a long period of time before you eat it, or it will start turning soggy.

Nutrition Facts : Calories 456 kcal, Carbohydrate 30 g, Protein 40 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 185 mg, Sodium 1764 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

BUTTERMILK BAKED CHICKEN



Buttermilk Baked Chicken image

Provided by Patrick and Gina Neely : Food Network

Time 13h

Yield 4 servings

Number Of Ingredients 11

2 cups buttermilk
Juice of 1/2 lemon
1 tablespoon hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
2 cups crushed corn flakes
3/4 cup grated Parmesan cheese
2 teaspoons chopped fresh thyme

Steps:

  • Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
  • Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
  • Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
  • Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
  • Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

OVEN-FRIED CHICKEN



Oven-Fried Chicken image

You need only a handful of ingredients for Ina Garten's Oven-Fried Chicken recipe from Barefoot Contessa on Food Network; buttermilk keeps the meat extra moist.

Provided by Ina Garten

Categories     main-dish

Time 10h55m

Yield 6 servings

Number Of Ingredients 6

2 chickens (3 pounds each), cut in 8 serving pieces
1 quart buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Vegetable oil or vegetable shortening

Steps:

  • Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
  • Preheat the oven to 350 degrees F.
  • Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
  • Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

CRISPY SRIRACHA BUTTERMILK OVEN FRIED CHICKEN RECIPE BY TASTY



Crispy Sriracha Buttermilk Oven Fried Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, low flat buttermilk, sriracha sauce, panko breadcrumbs, all-purpose flour, salt, black pepper, paprika, seasoning salt, canola oil

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

3 boneless, skinless chicken breasts
1 cup low flat buttermilk
¼ cup sriracha sauce
1 cup panko breadcrumbs
1 cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon paprika
½ teaspoon seasoning salt
3 tablespoons canola oil

Steps:

  • On a cutting board, slice each chicken breast into strips.
  • In a bowl, combine the buttermilk and Sriracha and mix to combine. Add the chicken strips and submerge in the buttermilk mixture. Cover with plastic wrap. Or toss all of the ingredients into a resealable bag. Refrigerate for at least 2 hours.
  • Preheat oven to 425˚F (220˚C).
  • In a shallow dish, add the Panko, flour, salt, pepper, paprika, and seasoning salt and mix to combine.
  • Dip the chicken strips in the panko mixture, ensuring they are fully coated.
  • Line a rimmed baking sheet with parchment paper and brush with canola oil.
  • Transfer the chicken to the baking sheet, and bake for 10 minutes. Flip the chicken over, and bake for an additional 10 minutes. If desired, broil for 2-3 minutes to crisp up at the end.
  • Transfer the chicken to a paper towel-lined plate to remove extra grease.
  • Enjoy!

Nutrition Facts : Calories 530 calories, Carbohydrate 51 grams, Fat 15 grams, Fiber 1 gram, Protein 43 grams, Sugar 6 grams

OVEN-FRIED CHICKEN



Oven-Fried Chicken image

With this baked chicken, the buttermilk powder lends a subtle tang and absorbs the fat from the skin to make a surprisingly crunchy coating.

Provided by Denise Landis

Categories     weekday, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

3 1/2 pounds chicken pieces (breasts, thighs, drumsticks, in any combination)
2 cups dry unseasoned bread crumbs
2 tablespoons powdered buttermilk, such as Saco Cultured Buttermilk Blend
1 tablespoon hot Hungarian paprika
1/2 teaspoon thyme
1/2 teaspoon salt, or to taste
Freshly ground black pepper
3 tablespoons vegetable oil, plus more for the pan
2 cups milk

Steps:

  • Heat oven to 350 degrees. Rinse chicken pieces, and dry with paper towels. Set aside.
  • In a medium bowl, combine bread crumbs, buttermilk blend, paprika, thyme, salt and black pepper to taste. Mix well. Add oil, and stir with a fork until well blended.
  • Pour milk into a wide bowl. Dip a piece of chicken in the milk, then roll it in the bread crumbs until thickly coated. Place on an oiled baking pan, and repeat with the remaining chicken.
  • Bake the chicken until it is well browned and the juices run clear when pierced with a knife, about 30 to 40 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 400 milligrams, Sugar 7 grams, TransFat 0 grams

CRISPY JUICY OVEN-FRIED CHICKEN BREASTS



Crispy Juicy Oven-Fried Chicken Breasts image

This is a very crispy, moist, and tender chicken dish without the messy frying. The oven does a great job making that crispy coating we all love.

Provided by Judy in Delaware

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 4

Number Of Ingredients 9

4 boneless, skinless chicken breasts
2 cups buttermilk
2 cups crushed herb-seasoned stuffing mix
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
1 egg
1 tablespoon water
2 tablespoons peanut oil

Steps:

  • Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
  • Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
  • Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.

Nutrition Facts : Calories 473.6 calories, Carbohydrate 52 g, Cholesterol 112.2 mg, Fat 12.8 g, Fiber 2.9 g, Protein 35.1 g, SaturatedFat 2.9 g, Sodium 1178.1 mg, Sugar 7.4 g

OVEN FRIED BUTTERMILK CHICKEN BREASTS



Oven Fried Buttermilk Chicken Breasts image

Some of these steps can be prepped the night before to help getting dinner to the table. This recipe calls for chicken breasts but if you like a mixture of white and dark meat, the recipe can be adjusted.

Provided by Donna S.

Categories     Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

4 (5 -7 ounce) boneless skinless chicken breasts (5-6 ounces each for a total weight of 1 1/4 to 1 1/2 pounds)
1 cup buttermilk
1/3 cup vegetable oil
1/3 cup unsalted butter
1 cup all-purpose flour
2 teaspoons pepper
1 teaspoon salt
1 teaspoon garlic salt
1/2 teaspoon paprika, not hot paprika
1/8 teaspoon cayenne pepper (optional)

Steps:

  • Place chicken pieces in a large, shallow pan/dish. Pour buttermilk over and turn chicken pieces to coat evenly. Cover and refrigerate at least 2 hours.
  • Preheat oven to 375 degrees.
  • Place the oil and butter in another shallow pan (a jelly roll pan is perfect) and put in a heated 375 degree oven to melt. Set aside.
  • Drain chicken in colander to remove excess liquid. Pat chicken dry with paper towels.
  • In a large plastic bag, combine the flour and seasonings.
  • Roll the chicken in the melted butter/oil mixture, then drop into the bag and shape to cover.
  • Put chicken in a baking pan. Bake for 20 minutes. With a spatula, turn the chicken over and bake 5-10 minutes longer or until the top crust begins to bubble.
  • NOTE: You can adjust this recipe to use boneless, skinless chicken thighs, or chicken tenders. The total weight of boneless, skinless meat should equal 1 1/4 to 1 1/2 pounds. You will want to reduce the cooking time for chicken tenders since they are a thinner piece of meat and will cook much quicker then a chicken breast.____I listed cayenne pepper as an optional ingredient in this recipe. I like a spicy kick to fried chicken. I probably wouldn't add the cayenne pepper if I was serving it to children._____For the buttermilk: I've used both regular and the low-fat versions. Both work well in this recipe._____For night before prepping: Mix seasoning and flour and put in plastic bag. Put chicken to marinate in buttermilk. Measure out butter and vegetable oil--combine in small covered bowl.

Nutrition Facts : Calories 593.5, Fat 36.1, SaturatedFat 12.9, Cholesterol 125.3, Sodium 741.1, Carbohydrate 27.6, Fiber 1.2, Sugar 3.1, Protein 38.3

CHEF JOHN'S BUTTERMILK FRIED CHICKEN



Chef John's Buttermilk Fried Chicken image

I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 6h45m

Yield 4

Number Of Ingredients 19

1 (3 1/2) pound chicken, cut into 8 pieces
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon dried rosemary
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon dried sage
½ teaspoon white pepper
¼ teaspoon cayenne pepper
2 cups buttermilk
2 cups flour
1 teaspoon salt
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon white pepper
½ teaspoon onion powder
2 ½ quarts peanut oil for frying

Steps:

  • Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
  • Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
  • Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
  • Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
  • Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
  • Turn chicken pieces and cook for another 10-15 minutes.
  • Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

Nutrition Facts : Calories 1261.6 calories, Carbohydrate 55.7 g, Cholesterol 179 mg, Fat 85 g, Fiber 2.5 g, Protein 66 g, SaturatedFat 15.6 g, Sodium 1443.2 mg, Sugar 6.3 g

CRISPY BUTTERMILK OVEN-FRIED CHICKEN (MAKEOVER)



Crispy Buttermilk Oven-Fried Chicken (Makeover) image

From Betty's Soul Food Collection... The secret's revealed! You can have oven-fried chicken that's moist on the inside and crispy, crunchy on the outside-just like pan-fried but with much less fat.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 5

Number Of Ingredients 12

1 cup corn flakes cereal
1/2 cup Gold Medal™ all-purpose flour
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon poultry seasoning
2 teaspoons black pepper
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground red pepper (cayenne)
1 cut-up whole chicken (3 to 3 1/2 lb), skin removed
1/4 cup buttermilk
Cooking spray

Steps:

  • Heat oven to 425°F. Line 13x9-inch pan with foil; spray foil with cooking spray.
  • Place cereal in food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. In shallow dish, mix crushed cereal, the flour, garlic powder, onion powder, poultry seasoning, black pepper, paprika, salt and ground red pepper.
  • In another shallow dish, place chicken. Pour buttermilk over chicken pieces, turning to coat all sides. Remove chicken pieces, one at a time, from buttermilk, then dip in cereal mixture, turning to coat completely; shake off excess. Place chicken pieces, bone sides down, in pan. Spray top of chicken with cooking spray.
  • Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).

Nutrition Facts : Calories 280, Carbohydrate 17 g, Cholesterol 95 mg, Fiber 1 g, Protein 33 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 1 g, TransFat 0 g

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2019-07-12 Combine chicken, ranch seasoning, and buttermilk in a large ziploc bag. Turn the bag over several times to ensure the chicken is coated with the ranch and buttermilk and place in the refrigerator. Refrigerate for the entire day or at least one hour. Preheat the oven to 425F. Spay a large baking sheet with cooking spray and set aside.
From momontimeout.com


OVEN FRIED BUTTERMILK CHICKEN - SIDEWALK SHOES
2019-06-30 Instructions. Preheat oven to 400 and generously grease a baking sheet. Process the bread in a food processor until coarse breadcrumbs form. Add to a bowl with the Parmesan cheese, thyme and ⅛ teaspoon pepper. In another bowl, mix the buttermilk with the hot pepper sauce, ¾ teaspoon salt, and ½ teaspoon pepper.
From sidewalkshoes.com


BUTTERMILK OVEN FRIED CHICKEN - TWO PEAS & THEIR POD
Preheat the oven to 400 degrees F. Place a rack on a baking sheet and lightly spray with oil. For the coating: In a shallow bowl, combine the panko, cornflake crumbs, Parmesan, salt, parsley, paprika, onion powder, garlic powder, and chili powder. Remove the chicken from the buttermilk and dredge each piece in the crumb mixture.
From twopeasandtheirpod.com


HOT HONEY OVEN FRIED CHICKEN WITH BUTTERMILK - DAMN, SPICY!
2020-07-20 Add the chicken to a zip lock bag, then add in the buttermilk and salt. Massage the chicken, then pop in the refrigerator to marinate for 30 minutes or up to 2 hours. Preheat the oven to 425F and line a large baking sheet with parchment paper. In a bowl, add the crushed cornflakes, flour, smoked paprika, cumin, red pepper flakes, and ground ...
From damnspicy.com


OVEN-FRIED BUTTERMILK CHICKEN - CHOWHOUND
2021-10-06 Combine the buttermilk, garlic, hot sauce, measured salt and pepper, paprika, and cayenne in a large bowl and stir until evenly combined. Pat …
From greatist.com


OVEN FRIED BUTTERMILK CHICKEN - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Oven Fried Buttermilk Chicken are provided here for you to discover and enjoy ... Easy Chicken Wok Recipes Easy To Make Biscuit Recipe Perforations Digestives Recipe Easy Digestive Biscuits Recipe Easy Easy Christmas Cut Out Cookie Recipe Easy Dirt Recipe Dessert Easy Apple Phyllo Recipes Maple Cookies Easy Easy Curry …
From recipeshappy.com


THE BEST OVEN FRIED CHICKEN - SO CRUNCHY AND FLAVORFUL
2019-05-01 For the chicken: In a medium bowl, season the chicken with the salt, paprika, poultry seasoning, garlic powder, and black pepper. Pour the buttermilk and lemon juice over the chicken and refrigerate for 6 to 8 hours, preferably overnight. Preheat the oven to 400 degrees F. Place a rack on a baking sheet and lightly spray with oil.
From fifteenspatulas.com


BROASTED CHICKEN RECIPE IN OVEN - FIDELA BARKSDALE
2022-05-11 Preheat oven to 350 degrees F 175 degrees C. Place the whole chicken into a medium sized baking pan. Buttermilk Fried Chicken Love From The Oven In 2022 Buttermilk Fried Chicken Yummy Chicken Recipes Recipe Using Chicken
From fidelabarksdale.blogspot.com


EASY BUTTERMILK FRIED CHICKEN - TASTE OF THE FRONTIER
2021-07-23 Place chicken pieces in a large bowl. Add salt, pepper, garlic, dried mustard, paprika and sage. Stir to coat the chicken evenly. Pour the buttermilk over the seasoned chicken. Stir well to coat the chicken. Refrigerate this mixture for at least 1 hour, but the longer you marinate, the more tender it will be.
From kleinworthco.com


BAREFOOT CONTESSA | OVEN-FRIED CHICKEN | RECIPES
Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight. Preheat the oven to 350 degrees. Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture.
From barefootcontessa.com


BUTTERMILK CHICKEN QUARTERS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


OVEN FRIED BUTTERMILK CHICKEN & GRAVY – AUNT BEE'S RECIPES
Combine flour, Lawry's seasoning salt, and black pepper. Dip chicken into 1/2 cup of buttermilk then dredge in flour mixture. Melt the butter in a 13x9 glass baking dish then put chicken in the pan. Bake at 400 degrees uncovered for 30 minutes. Turn chicken over and bake for …
From auntbeesrecipes.com


BEST OVEN-FRIED CHICKEN RECIPES | FOOD NETWORK CANADA
2015-03-21 Cover with plastic wrap and refrigerate overnight. Step 2. Preheat the oven to 350ºF. Step 3. Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360ºF on a thermometer.
From foodnetwork.ca


CLASSIC BUTTERMILK FRIED CHICKEN - THE CHUNKY CHEF
2020-09-29 VARIATIONS OF THIS RECIPE. OVEN – to save some calories, you can make oven-fried chicken with this recipe.Bake at 425°F on a parchment paper lined baking sheet, leaving some room between each piece. Spray generously with nonstick cooking spray and bake for 30 minutes, flip over, spray again and bake another 25 minutes or so.
From thechunkychef.com


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