This is the best oven fried chicken you will ever make. Get great fried chicken taste with this easy oven recipe. Add in the gravy and you have wonderful comfort food.
Recipe note: this is a re-edit and re-publish of an under-appreciated recipe from Feburary1, 2104. I personally love this recipe, and we do this frequently. So I have re-edited the photos, buffed up the writing. You can not go wrong with this recipe. I guarantee it.
Who doesn’t love fried chicken? Really. But what a mess at home. The deep-frying is just not home friendly not to mention the health issues. So here is a simple method to get all that great taste, avoid all that mess and work. Plus it’s much healthier.
Based on a Food.com recipe I simplified to a one pan method and changed the gravy to our tastes. You marinade the chicken in milk, melt some butter in an oven safe pan, coat the chicken with seasoned flour and “fry” it in the oven. Then make gravy and you have a great family dinner.
I love this recipe. I could live on fried chicken, and this is excellent. PS I love gravy also.
Recipe notes for Oven Fried Chicken
Since I’m cooking for two, the one pan thing works well but if you are cooking for more, use a larger pan like a cake pan, and you can move the drippings to a sauce pan to make the gravy. Also, the original recipe uses milk and mushrooms in the gravy. I don’t use mushrooms in much of anything due to family food allergies. The milk would be okay, but the chicken broth adds some more chicken taste.
If you want a little more KFC taste, substitute white pepper for the black pepper.
If you have issues with the coating sticking to the chicken, coat the chicken with the flour mixture and allow to rest for 10-15 minutes. Then proceed with melting the butter and cooking.
Start with a milk marinade for 30-60 minutes. Cover the chicken with the milk and allow to set in the refrigerator. I don’t see a good reason to use milk with fat. A fat-free buttermilk would be excellent here.
Preheat oven to 375 convection or 400 conventional. Mix 1 cup AP flour with 2 tablespoons seasoning salt (I used Lowery’s), two teaspoon paprika, one teaspoon black pepper. Mix well.
Slice up four tablespoons of butter into an oven and stove top safe pan. Place in the hot oven for 2-3 minutes to melt the butter. I’m using a 12-inch cast iron pan.
Shake off any extra milk and dip in the flour mixture.
Shake off excess flour and place “good side” down into the melted butter. Bake for 20 minutes then turn the chicken over. Cook until internal temperature of 165 (about 15-20 minutes more) depending on the thickness of the chicken.
Remove chicken and place the pan over medium heat. At this point, you should have some drippings left. You need about 1/4 cup. If you don’t have that, add a little chicken broth. Add flour approximately equal to the volume of the liquid. Whisk the flour and liquid together and cook until browning some. About 2 minutes.
Add 1 – 14 oz can of chicken broth, and bring to boil while continuously whisking. Continue until nicely thickened. About 3-4 minutes. Add salt and pepper to taste.
March 13, 2017