Lunch: Oven-Fried Chicken

The chicken is oven-fried, removing stove-top heat and mess from a steamy August kitchen while still producing an extra-crunchy crust.

Ingredients

3 large eggs
3 tbsp. Tabasco sauce
1 medium onion
2 clove garlic
1 whole Chicken
1/4 c. Wondra flour
1/4 c. fine yellow cornmeal
3/4 tsp. Coarse salt
1/4 tsp. sweet paprika
.13 tsp. cayenne pepper
1/4 c. extra-virgin olive oil

Instructions

Mix eggs, Tabasco, onion, and garlic in a large bowl. Add chicken, and toss to coat well. Cover, and refrigerate for at least 1 hour (or up to 8 hours).
Preheat oven to 450 degrees F. Place a rimmed baking sheet on center rack. Whisk flour, cornmeal, salt, paprika, and cayenne in a medium bowl. Remove chicken from marinade, and roll each piece in flour mixture, shaking off excess.
Place chicken on preheated baking sheet, and bake for 20 minutes. Lightly brush top of each piece with oil, and bake, brushing tops every 10 minutes, until chicken is dark golden brown, 30 to 40 minutes more.
Transfer chicken to a wire rack, and let cool slightly. Serve immediately, or let cool to room temperature. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.

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