Every once in a while I get a craving for fried chicken. I just want to bite into a crispy piece of mouth-watering, deliciously tasty chicken. But I don’t want all that fat from frying, so I love to make oven baked fried chicken to cut down on the fat and calories.
I like to leave the skin on my chicken, because I don’t eat fried chicken or my oven baked version very often. But if you want to cut down further on the calories, use skinless chicken or just pull off the skin. Personally, if I am going to indulge then I’m going all the way with skin on my chicken!
Besides being much healthier, my oven baked recipe gets your chicken super juicy. I always soak my chicken in water and sea salt for thirty minutes to clean it, and then soak it again over night in a buttermilk mixture. This gets the chicken extra juicy. You can serve this chicken hot or cold. I love it either way!
Golden Juicy Oven Baked Fried Chicken
Chicken pieces (2 breast, 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 chicken in cold water with 2 tablespoons of sea salt for 30 minutes. Drain and pat dry with paper towels.
Combine buttermilk and Tabasco sauce in small bowl. In a large baking pan combine buttermilk mixture with chicken. Soak chicken in the buttermilk mixture over night.
Preheat oven to 400 F degrees. Spray two large baking pans with cooking spray and set aside.
Combine flour, cornmeal, sea salt, peppers, 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 pan. When all the chicken is on the baking 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.