Our easy, oven-frying technique delivers a crisp, seasoned exterior and moist, tender interior without all the fat and calories of deep-frying. For the basic technique, we have you coat your food in a light breading, spray it with oil and bake it on a rack. An oil spray bottle works great and so does cooking spray.
Sometimes we go for a slight variation—brown the coated food in a bit of oil in a skillet and then finish it in the oven. That way it gets crisp on the exterior but doesn’t burn and requires only a little oil. Use this technique for Fried Green Tomato Sandwiches with Remoulade Sauce.