Easy Oven-Fried Chicken

Easy Oven-Fried Chicken

4
KALDIRRIS 1

"This is a very easy way to have great fried chicken, without standing over a frying pan. My family loves this and it's simply a matter of changing the seasonings to get an entirely new flavour."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 489 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 489 kcal
  • 24%
  • Fat:
  • 40.4 g
  • 62%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 310 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Melt shortening and butter in a 9x13-inch baking dish in the preheating oven. Once melted, pour enough vegetable oil into the baking dish until oil is about 1/2-inch deep. Keep oil mixture in the oven while preparing remaining ingredients.
  3. Beat egg and water in a shallow dish. Combine crackers, cornmeal, sage, tarragon, and garlic powder in a large resealable plastic bag. Season with salt and pepper; seal and shake bag to mix. Dip chicken thighs in egg mixture and place 2 to 3 thighs in the plastic bag; shake to coat. Repeat with remaining chicken. Arrange chicken thighs skin-side down, in preheated baking dish.
  4. Bake in the preheated oven for 30 minutes. Flip chicken thighs and continue baking until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Footnotes

  • Cook's Note:
  • My Mom always used corn flakes in place of the crackers. If you choose to try this variation, omit the salt in the recipe.

Reviews

4

I didn't see the need for shortening, butter and oil so I settled on butter only, but followed the rest of the recipe as written and was happy with the moist, flavorful chicken. Not quite the s...

1 T veg oil,1 T milk, no corn meal,no tarragon,panko and ital. crumbs.sept 27,14 5 stars

I freaking loved this recipe! I too omitted the butter and shortening, only because I didn't read the recipe while I made the chx. Got the concept, and was on my way. The chicken taste Exactly ...

After coating, let meat rest for 30 minutes before putting in the oven. Spray chicken with Pam, instead of cooking in oil. I baked on baking rack.