Crispy, crunchy, still sizzling .  . .

Crispy, crunchy, still sizzling .  . .

Oven Fried Chicken

This recipe was a birthday dinner request from my husband. The birthday boy works hard, and works out, so I acquiesced and granted his culinary wish. 
I cannot remember the last time I prepared chicken this way, because for the crunchiest, tastiest result, the skin is left on. It is still a much better choice than deep fat fried or fast food versions. Boneless skinless breasts and thighs, or breast tenders, work well, too, and are a much healthier choice. I was also happy to find non-GMO and hormone free chicken at the store. 

Oven Fried Chicken

Ingredients:
4 lbs. chicken legs and thighs
1/3 to ½ cup canola oil
2 cups all-purpose flour
1 tablespoon salt
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon poultry seasoning
1 teaspoon dried parsley
1 teaspoon freshly ground black pepper
Dash ground cayenne pepper

Directions:
Preheat oven to 425°F. Spread oil in a 13x9-inch or 15x10-inch baking pan. Set aside.
In a 1-gallon plastic bag or large, shallow dish, combine flour, salt, and seasonings. If using bag, shake to blend ingredients or stir well in shallow dish. If using bag, shake chicken pieces 2 or 3 at a time in mixture. Dredge each piece in dish, if using. When thoroughly coated, place, skin side down, in prepared baking pan. Discard flour mixture. 
Bake uncovered for 30 minutes. Remove pan from oven and carefully turn each piece over. Return to oven and continue baking for 20–25 minutes, until cooked through. 
 

© 2017 Georgia Kohart