This recipe is a favorite at my house for every day dinners and special occasions. I often prepare the recipe as is, or for extra flavor I season the chicken with herbs and spices at least an hour before preparing the flour mixture. A nice crispy texture on the outside and moist and delicious inside.
Leah Chase's Oven-Fried Chicken
Photo: Howard L. Puckett
For a spicier version, you can substitute red pepper for the white.
Yield: 6 servings
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 194
- Calories from fat: 28%
- Fat: 6.1g
- Saturated fat: 1.5g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 1.6g
- Protein: 17.3g
- Carbohydrate: 16.3g
- Fiber: 0.6g
- Cholesterol: 46mg
- Iron: 1.7mg
- Sodium: 165mg
- Calcium: 14mg
Ingredients
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 (3-pound) chicken, skinned and cut into 8 pieces
- 1 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground thyme
- Cooking spray
- 1 tablespoon margarine, melted
Preparation
- Preheat oven to 400°.
- Sprinkle salt and pepper over chicken. Combine chicken, flour, garlic powder, paprika, and thyme in a large zip-top plastic bag; seal, and shake to coat chicken with flour mixture. Remove chicken from bag; discard flour mixture.
- Place chicken on a jelly-roll pan coated with cooking spray. Drizzle margarine over chicken. Bake at 400° for 50 minutes or until done.
Leah Chase's Oven-Fried Chicken Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Kid-Friendly, Quick/Easy
- CUISINE: American, Southern
- MAIN INGREDIENT: Poultry
- PUBLICATION: Cooking Light
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