Every once in a while I get a craving for fried chicken. I just want to bite into a crispy piece of mouth-watering, delicious, chicken. But I don’t want all that fat from frying, so I opt for this juicy Oven Baked Fried Chicken recipe instead!
Making oven baked fried chicken cuts down on the fat and the calories. I leave the skin on my chicken because I love the taste and don’t eat fried chicken that often, but if you want to cut down further on the calories, use skinless chicken or just pull off the skin.
I always soak my chicken in water and sea salt first, in order to clean it. I also like to soak my chicken overnight in buttermilk to make it extra juicy. You can serve this fried chicken hot or cold. I love it either way!
Oven Baked Fried Chicken
Chicken pieces (2 breasts, 4 legs, 4 thighs, and 6 wings)
2 cups buttermilk
1 tablespoon Tabasco sauce or other hot sauce
1 1/2 cups flour
1/2 cup corn meal
1 teaspoon seal salt
1 teaspoon fresh black pepper
2 teaspoons cayenne pepper
2 teaspoons rubbed sage
Soak your chicken in cold water, mixed with 2 tablespoons of sea salt, for 30 minutes.
Drain the chicken and pat it dry with paper towels.
Combine buttermilk and Tabasco sauce in a bowl. Place chicken in a large baking pan and coat with buttermilk mixture. Soak chicken in mixture over night.
Preheat oven to 400 degrees F. Spray two large baking pans with cooking spray and set aside.
Combine flour, cornmeal, sea salt, pepper, and sage in a food storage bag. Toss chicken pieces one by one in flour mixture to evenly coat.
Place chicken, skin side up, on baking pans. When all your chicken is on the pans, spray lightly with cooking spray.
Bake for 20-30 minutes until chicken is golden brown, but still juicy. Serve warm, or chill to serve cold.
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