Oven Fried Chicken
Who is a big fan of fried chicken? Me! Me! Who loves fried chicken but rarely eats it because of its high content of fat? Again. Me! Me!
There is a Southern food restaurant and I’m always tempted to order their delicious fried chicken. I’ve ordered it once or twice. It’s amazing! But as I get more health conscious, I find myself staying away from fried anything nowadays. I do enjoy fried food every once in a while but I can never bring myself to deep frying things anymore (except for this delicious yangnyum chicken recipe). That’s when I fell in love with baked (oven fried) chicken recipes. I’ve tried several oven fried chicken recipes in the past but this one is by far my favorite one!
I found this delicious recipe at Chung-Ah’s Damn Delicious Blog. She has all kinds of delicious looking recipes on her blog. I highly recommend you check them out. When I saw her recipe, I knew I was going to love it. Except sometimes I just skim through recipes and misunderstand or skip a few things but isn’t that what makes cooking more adventurous and fun! I like to change recipes to my liking, too.
So instead of adding seasonings to the flour, I added them to the egg mixture. Although it was by mistake, the chicken tasted delicious. Funny how sometimes you think you messed up, but things still turn out well in the end. :)
The chicken is so crispy and so flavorful. This recipe calls for Panko (Asian style bread crumb: You can get it at any grocery stores now) In my personal opinion, I think panko tastes better than normal bread crumbs. I always use panko instead of normal crumbs, even in my famous (between my husband and families) chicken Parmesan, I always use Panko.
If you are craving something crispy and fried food, try this oven fried chicken. It will satisfy your craving and it’s tally guilt free!
1. To make oven fried chicken, you will need 2-3 large boneless, skinless chicken breasts (I used 2 foster farm chicken breasts from Costco). Cut the chicken into a normal chicken strip shape). It’ll be much easier to shape the chicken into strips if the chicken is thawed out. If the chicken is frozen, then microwave about 2 1/2 to 2 minutes on high.
2. In a medium sized bowl, combine 2 eggs, 1/4 cup milk, 1 tablespoon hot sauce (or chili sauce works too), 3 teaspoons cajun seasoning, 1 teaspoon paprika (or smoked paprika works too), salt and pepper and stir well to mix. This step is different from Chung-Ah’s recipe. You can add the seasonings to the panko instead.
3. In a shallow dish, combine 1 cup flour and pinch of salt and pinch of freshly ground black pepper.
4. In a separate shallow dish, combine panko and 1/4 cup olive oil (or peanut oil). This way the chicken breading will be crispy when baked.
5. Dust each chicken strips with the flour, then dip in the egg mixture, then in the panko, in this order.
6. Line a baking sheet with a parchment paper. Place the prepared chicken strips on the sheet and bake at 375 degrees F, about 45 minutes, turning them once at half time, if desired, until the chicken is golden brown and crispy and the chicken is cooked through.
- 2-3 lbs boneless, skinless chicken breasts, cut into chicken strips
- 1 cup flour
- pinch of salt, pinch of freshly ground black pepper
- 2 eggs
- ¼ cup milk
- 1 tablespoon hot sauce
- 3 teaspoons cajun seasoning
- 1 teaspoon paprika
- salt and pepper to taste
- 1½ cups panko bread crumbs
- ¼ cup olive oil or peanut oil
- See the post for detailed instructions