How to make it

  • Preheat oven 425 place rack low in the oven but not on the bottom
  • place the flour and milk in to 2 separate bowls.
  • Season the flour to taste
  • dredge the chicken pieces in the flour
  • dip the chicken in the milk
  • dredge the chicken in the flour again
  • Place coated chicken on a parchment lined baking sheet with a lip
  • Be sure and use the parchment paper. It will turn a little brown in the oven but won't burn and the chicken will not stick to it so instead of leaving the delicious crispy coating on the pan it stays on the meat.
  • Put the chicken in a preheated 425 oven on a lower rack but not the bottom.
  • Bake till juices run clear about 40 minute to an hour. Turn the chicken once about half way through baking.
  • PS
  • If you don't have sour milk using lemon juice or vinegar will sour the milk

Reviews & Comments 3

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  • sitbynellie 6 months ago
    A really good-looking recipe, speaking as someone who is afraid to deep-fry (not for health reasons - I always end up splashing myself with oil and afraid of setting the kitchen on fire).
    Some good tips in the comments as well.
    Thanks!
    Susan
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  • NPMarie 6 months ago
    I just had to bookmark this after seeing Frankieanne's review in the "I Made It" group! When you get a chance, would you please add this recipe to the IMI group? Thank you!
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    " It was excellent "
    frankieanne ate it and said...
    I tried this out today. I had four thighs and although they were big, I don't believe they totaled four pounds. I didn't have enough flour with the 5 Tbs. I needed more so I am not certain how 5 Tbs. of flour covers four pounds of chicken.
    But - this was the crispiest chicken skin I ever had! I loved it! I am a firm believer in flipping oven fried chicken. I started it skin side down so it would get crispy and did it ever! Cooked it for 40 minutes. Flipped after 20. Used garlic powder, salt and pepper and made my own sour milk using vinegar. I added a picture (which you can remove if you don't like) and put this in a thread in IMI 2/22/14
    Baked Fried Chicken
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    " It was excellent "
    frankieanne ate it and said...
    I've made lots of oven fried chicken but have never tried it on the lower rack or with parchment paper. I'm gonna give this a whirl!
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