My mother doesn’t like to cook but she always managed to put a good, healthy dinner on the table for our family of six. One of her Sunday specialties was Oven-Fried Chicken. Even before all the research about low-fat and frying, she loved cooking the chicken in the oven because it was much cleaner and quicker (and cooler) than frying on top of the stove.
I have adapted this recipe from hers. The change I made is adding the egg wash and bread crumbs because I wanted a crispier chicken. Everything else is all my mom’s. If you want to leave out the egg wash and bread crumbs, the chicken will still be delicious, a little less crispy and a bit healthier!
This is a Gr8 recipe to make for a big family dinner because while the chicken is cooking for an hour, you can make all the other dishes and put a beautiful family dinner on the table. Serve this with these Green Beans with Bacon.
The chicken should take you about an hour and a half, including oven time.
This should take you about an hour and a half, including oven time.
Preheat the oven to 425ºF.
In a pie plate mix together the flour, salt, paprika, and black pepper
In a second pie plate, lightly beat the 2 eggs and whisk in the milk to make the egg wash
Put the bread crumbs into a third pie plate
Put the butter and olive oil into the glass pan and put into the oven to melt the butter, about 5 minutes, be careful not to burn it!
Rinse and dry the chicken pieces.
Once the butter is melted, carefully remove the pan from the oven.
Dredge a piece of chicken in the flour mixture to completely cover.
Roll the chicken in the egg wash
Finally, dredge in the bread crumbs to fully coat the piece of chicken
Lay the chicken, skin side down, in the glass pan.
Repeat until all the chicken is coated and in the pan.
Place the pan back into the oven and cook for 45 minutes
Remove the pan from the oven, turn each piece of chicken over.
Return pan to the oven and cook for an additional 15 minutes.
When chicken is done remove from oven.
Remove the chicken from the pan and you will have yummy drippings to make some gravy!
If this is to be eaten at a picnic, you can make it up to a day ahead. In that case, when you remove the chicken from the pan, lay it on a wire rack to cool. Once completely cool, lay in a single layer on a tray or pan, cover with plastic wrap and refrigerate until ready to serve or take to the picnic!