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
tuanis Posted: 01/24/11
Sinkeus Posted: 12/13/13
I've been making this since 1996 when it first appeared in Cooking Light Magazine. I as well as everyone I know loves this recipe. So finger licking good, even without skin on it. Only I do different is to turn the chicken over after the half way point.
jebavonct48 Posted: 07/08/13
Very good. I skinned chicken legs, shook them in the seasoned flour and put them on a sheet pan coated with cooking spray. I then cut the tablespoon of butter into small pieces and placed them on the pan rather than melting the butter and drizzling it. Halfway through baking I turned the legs over making sure they got coated with the butter. Since it has been so hot, when done I put the chicken on a metal platter in the refrigerator. Within about an hour we had great cold fried chicken. I particularly liked the fact that there was no batter which not only made this really easy, but it also cut total calories way down even though I was using dark meat only.