Mine crisped up but there were patches of flour coating the chicken scattered all over. The chicken was moderately moist.
Great news—crunchy, flavorful fried chicken can be healthy. We marinate skinless chicken in buttermilk to keep it juicy. A light coating of flour, sesame seeds and spices, misted with olive oil, forms an appealing crust during baking. And with only 7 grams of fat per serving rather than the 20 in typical fried chicken—that is good news.
23 Reviews for Oven-Fried Chicken
This is an awsome recipe for fried chicken oven cooked and I cant wait to try it.I do love my fried chicken and this is one dynomite recipe. Deliciousos! 5/25/10 4:39pm. Anonymous
I don't know what serving size you are using. Is it two pieces? I may have missed that but the recipe is an excellent idea. My family will enjoy this and winters will never be the same!
The chicken was tasty. The top portion cooked nice and crispy, while the bottom half was soggy. I baked them on a rack too. Perhaps next time I can turn the pieces over half-way through the baking time to solve that problem. We like spicy chicken and will try adding another teaspoon of hot sauce.
The coating didn't get particularly crisp, but the chicken was moist and tasty. All in all we enjoyed it. I'll tweak the recipe to see if I can get it crispier, though.
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