The young and juicy chicken is covered in panko, corn flakes, corn flour and spices, then baked in the oven until browned and golden.
Holly’s recipe highlights
- Flavor: This fried chicken in the oven is the perfect balance of tasty spices with crisp and golden skin for perfect bite every time.
- Difficulty: This easy recipe has all the crust without the misery from the frying. Just clothes and bake.
- Recommended tools: A Meat thermometer It is an invaluable kitchen tool and the best way to measure if the chicken is cooked correctly. It should read 165 ° F when it is completely cooked.
- Service: Serve with mashed potatoes, creak or corn on a full meal!
Tips for ingredients for fried chicken in the oven
- Chickens: This recipe works using a whole, deconstructed chicken. You can also use separate pieces of skin, bones, such as chicken thighs, chicken, drums, wings and legs. Simply adjust the baking times, so that all the parts reach 165 ° F on the internal level when they are done.
- Covering: Corn flakes, corn flour and Panko bread make up the mixture light and crispy for the fried chicken in the oven. Do you have time? Try to make home Panko home for this recipe.
- Spices: Garlic powder and paprika are the basic elements that improve the fried chicken in the oven, but why not match the menu and experience with DIY mixtures such as a mixture of zesty or a spicy ado?
- Variations: Add some Cayenne peppers or a little heat or parmesan cheese for a Tangy flavored stroke, which will also help cover better.
How to make fried chicken in the oven
- In three separate bowls, assemble mixtures of flour, egg and crumbs (full recipe below).
- Dress the chicken in the flour, the egg mixture and the mixture of crumbs, pressing to learn.
- Put the chicken covered on a prepared pan and bake.
Remaining love!
The fried chicken can be kept in a container covered in the refrigerator for up to 4 days. To reheat and keep it crisp, use the air fryer or enter a piece or two in the microwave before cut under the broiler. Serve the chicken remaining in a burrito bowl, a caesar shell or a chicken salad.
To freeze, let it cool, then the flash freezes it in a single layer on a baking sheet. Once solid, transfer to the freezer bags, remove the extra air and seal. When you are ready to eat, thaw in the refrigerator overnight and reheat in the oven or air fry to keep it crisp.
Favorite chicken crisp
Did this fried chicken like you in the oven? Leave a comment and rating below.
Fried chicken oven
The fried chicken in the oven is a crunchy, golden favorite, with a spicy coverage, which approaches the juicy and delicious. There is no need for deep frying!
Prevent the screen from dark
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Preheat the oven to 375 ° F.
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Crush the corn flakes and pour into a superficial vessel. Add Panko and corn flour and set aside.
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Combine flour and spices in a bowl. Beat the eggs with milk in a separate bowl.
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Slice the chicken first in the flour, then the egg, and finally in the mixture of crumbs, pressing the crumbs to adhere.
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Put on a pan -spray pan with cooking spray. Spray the upper part of the chicken with cooking spray (or puncture with butter).
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Bake for 45-55 minutes or until the juices are cleared and the chicken reaches 165 ° F.
Keep the debris in a seal container in the refrigerator for up to 4 days.
Calories: 386 | Carbohydrates: 33g | Protein: 23g | Fat: 16g | Saturated fat: 4g | Cholesterol: 132Mg | Sodium: 580Mg | Potassium: 296Mg | Fiber: 2g | Sugar: 2g | Vitamin A: 700yl | Vitamin C: 5.6Mg | Calcium: 39Mg | Iron: 7.8Mg
The nutrition information provided is an estimate and will vary depending on the cooking methods and the trademarks used.
course Chicken, dinner, entrance, main course
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