Who doesn’t love fried chicken?? I know…I know…it’s not the healthiest thing to eat. But seriously…if you have it once or twice a year, it’s okay to live a little. Right?
This month’s recipe is an easy version of that standing-over-the-hot-oil chicken we all know and love. It was given to me by my dear friend Joni and is a favorite in our house. Give it a try and let me know what you think.
Oven Fried Chicken
Chicken thighs (6+)
Vegetable oil & butter (combined butter and oil will equal about ¼ cup for a 9 x 13 pan)
salt and pepper
other seasonings you like
Heat oven to 400.
Put combined butter and oil in 9 x 13 pan. Melt butter and warm oil in oven while it heats to temp. Once butter has melted, remove pan from oven.
Rinse and pat chicken dry.
In a resealable bag, mix flour and any seasonings you desire. Lay it on thick too…because the flour will absorb most of the seasoning flavor. I will typically use seasoned salt, pepper, garlic powder and onion powder.
Coat chicken with flour. Place in pan skin side down.
Bake for 30 minutes, turn chicken and return to oven. Bake for another 30-45 minutes until chicken is nice and brown and cooked through. We like it crunchy in our house, so I will usually cook it 45 minutes after it’s turned.
Once done, put onto paper towels to drain and let cool slightly (otherwise you will scorch your mouth). Great the next day or on a picnic.