Description
This Oven-Fried Chicken recipe offers a deliciously crispy coating achieved by baking rather than deep-frying. Using a simple breading of seasoned flour and butter, the chicken emerges golden and juicy, making it a healthier alternative to traditional fried chicken without sacrificing flavor or texture.
Ingredients
Scale
Ingredients
- 1/4 cup butter
- 1/2 cup Gold Medal™ all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3- to 3 1/2-lb cut-up whole chicken
Instructions
- Preheat oven and prepare butter: Heat your oven to 425°F. Place 1/4 cup of butter in a 15x10x1-inch pan and allow it to melt while the oven heats up, creating a buttery base for cooking the chicken.
- Prepare coating and coat chicken: In a shallow dish, combine 1/2 cup all-purpose flour, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Thoroughly coat each piece of cut-up chicken with this seasoned flour mixture.
- Arrange chicken in pan: Place the coated chicken pieces skin side down in the pan with the melted butter, ensuring they are evenly spaced for uniform cooking.
- Bake chicken: Bake the chicken uncovered in the oven for 30 minutes, allowing the bottom to crisp and brown slightly.
- Turn and continue baking: After 30 minutes, turn the chicken pieces over so skin side is up, and bake an additional 20 minutes or until the juices run clear when thickest pieces are cut near the bone, and the internal temperature reaches at least 165°F.
Notes
- Make sure the chicken is cut into pieces for even cooking and quicker bake time.
- Use a meat thermometer to ensure the chicken is safely cooked to 165°F.
- Turning the chicken halfway through baking promotes crisp skin on all sides.
- Butter can be substituted with a healthier oil if desired, though it may affect flavor and crispness.
- This recipe is great for those looking to enjoy fried chicken flavor with less oil and mess.
