Fried Chicken as most know is probably one of the most popular chicken dishes around the globe. It is believed to have came about from as far back as in the 1800’s from immigrants in the days of slavery. It however has made its way around in many restaurants as well as many households. I believe there are also slight differences or ingredients used from one person to another in how they prepare their fry chicken, but its basically similar. Even though it may not be the healthiest way of cooking chicken, not many can deny how good this taste.
So, as you have noticed, my recipe is for “Oven Fried Chicken”. However, whichever way you choose to make this, the preparation is basically the same. I will however speak on both techniques. While I do love straight fried chicken and there is no denying that it is much crispier on the outside. However, as I have tried my oven baked fried chicken, I find it tastes just as good, maybe even a little juicier on the inside.When I made this version my husband actually said it tastes like KFC.
- Black Pepper
- Garlic Powder
- Seasoned Salt
Preparation For Fried Chicken
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- Wash chicken and pat dry.
- Season with salt, black pepper, and garlic powder in a seasoning bowl, cover and allow to sit at least an hour.
- When ready to fry, heat a non-stick, semi-deep skillet on medium heat (if frying straight through).
- Combine your flour, cornstarch and seasoning salt on a plate.
- Add your oil and wait a few minutes until hot.
- Roll chicken pieces in flour mixture until completely covered.
- Fry a couple pieces at a time, not too close together. Depending on the size of your pieces, frying time may differ. Roughly fry 7-10 minutes on each side until golden brown and juices run clear when stuck with a fork. You may also cover pan with lid while frying to help cook better. Adjust your heat up or down as needed.
- Remove to a paper towel lined plate when finished.
- * For oven fried, you would heat your pan on medium-high heat for quicker browning.
- Fill pan about 1″ deep with oil. When hot, fry each piece about 3 minutes on each side.
- Using a sheet pan, you may line with foil and spray with non-stick spray.
- Heat oven to 350 degrees, place chicken pieces 1-2″ apart.
- Bake chicken for 20 minutes on each side. If you would like a crispier or browner color, Broil for about 3 minutes in the end.
- In the recipe, there is a no frying method as well if preferred.
*My last 2 pictures above, the one on the left is straight fried and on the right was oven fried. Both delicious!
Oven Fried Chicken
- 8-10 pieces Chicken
- 1 tsp. Salt
- 1 tsp. Black Pepper
- 1 tsp. Garlic Powder
- 3/4 cup Oil
- 3/4 cup Flour
- 3/4 cup Corn Starch
- 1 tsp. Seasoned Salt
Wash chicken and pat dry.
Add chicken ingredients except the oil. Rub all over. Allow to sit for at least an hour.
*For straight frying, heat a semi-deep non-stick skillet on medium heat, when hot, add oil. Wait a few more minutes and add a few pieces of chicken at a time spaced out.
You may cover with lid and cook about 8-10 minutes on each side until golden brown and juices run clear when stuck with a fork. Adjust your heat as needed and time according to how big your pieces are.
Remove pieces when ready to a paper towel lined plate.
* For oven frying, heat your skillet on medium-high heat. Brown chicken pieces 3 minutes on each side.
Pre-heat oven to 350 degrees.
Line a baking sheet with foil and spray with a non-stick spray. Place pieces about 2" inches apart.
Bake 20 minutes on each side. Broil the last few minutes if desired for a browner color or extra crispiness.
** If prefer no frying at all, place chicken directly on pre-sprayed baking tray and spray the tops as well, also you may sprinkle a little oil on top and continue cooking as above.