Oven Fried Chicken I Made It

Oven Fried Chicken

frankieanne 12 years ago
posted by Countrycooker
Oven Fried Chicken
I finally got my desktop computer back from the shop so I can use my camera program again and get back to IMI. :)
This is good oven fried chicken with a good fried chicken flavor. I had three leg quarters in my freezer so I used those instead of breasts. I had quite a bit of flour left over. I think one cup would have been plenty for those six pieces. I did add garlic powder but fried chicken must have garlic powder in my book. Mine didn't get as crispy as other oven fried chicken recipes I have tried. I think I left too much flour on the chicken. Good cold, which is a true test for me. I didn't add my picture to the recipe. Member is very new and I didn't know if he would like it or not.
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mrpiggy 12 years ago said:

I think this is the first boneless oven fried chicken recipe I have seen. Do they always leave the skin on? I would think with all that butter it would get crispy w/o skin?

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mommyluvs2cook 12 years ago said:

Glad to see you back posting and taking those perfect pics Frankie! Looks SO yummy :)

Mr P I think leaving the skin on makes it crispier, but that my opinion!

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mrpiggy 12 years ago said:

The few times that I have tried to cook with skin, I never seem to get it crispy unless I way over cook it. And I dont care for soft gooey slimy skin :P Gotztabe KFC crispy : )

BTW, ml2c, your opinion counts :)

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frankieanne 12 years ago said:

I think good fried chicken needs the skin, too, MrP. Its the part that gets crispy as the fat cooks out. Kinda like bacon. Same thing. I think anyway. I'm not a food scientist. :) But, KFC has the skin on it.
I think this is a good oven fried chicken recipe that doesn't use a lot of butter or fat. I've made it a couple of times although I think 400F is a bit too hot. I see you have it bookmarked. You should start with this one, I think.
Oven Panfried Chicken
Thank you, ml2c. I hope to cook up some more stuff this week! :)

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mrpiggy 12 years ago said:

Im going to try that one. Im thawing 5lbs of breast with bone and skin for this, now. How long ago did you make it? theres no IMI link. No pic either?

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frankieanne 12 years ago said:

I made that long before IMI was around, MrP, and before I had my nice digital camera. I think I made that right when it was posted, so probably four years ago! Yipes! Time flies. End of August. Ugh.
Let us know how it turns out! Then you can link it back here. :)

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pointsevenout 12 years ago said:

Knocked off the flour but it still didn't crisp up well.
Truth be told, I patted the fillets dry and added a first coating of flour to make the butter stick better, then coated with flour again. Both times knocked off all excess flour. Was just starting to brown a half hour after the flip. Thought that was plenty of time to bake breast fillets. Breading was just a little bit gummy but after getting down to the chicken it was okay.
Very little flour left over from the 1 1/2 cups. Very little seasoned butter left over too.
Used parchment paper to avoid any sticking and easy clean-up.
Would use more salt next time.
Made 3 breasts and a dozen tenders.
Plated it up with Sweet Potato Carrot Puree

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frankieanne 12 years ago said:

I've been pondering why this didn't crisp up for either you or I, pso. I wonder if it has something to do with the butter it was dipped in? I've never made oven fried chicken that was dipped in butter before. I wonder if the butter didn't allow the skin to crisp up somehow.
Just thinking "out loud." :)

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