Leah Chase's Oven-Fried Chicken

Very easy & very good. I marinated the chicken several hours in buttermilk and cajun seasoning, kept the skin on, and used rounded (heaping) measurements for the spices in the flour mix. Like others, I flipped the chicken pieces at 25 minutes. Timing was just right at 50 minutes, and that allowed me to put the potatoes in while the chicken finished. This is very, very good! Crispy outside and tender inside. Served with roasted quartered potatoes and a cabbage-apple salad.

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.

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.

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.