Thursday, October 20, 2011

Oven-Fried Chicken

I love fried chicken, but rarely allow myself to indulge in it, so my curiosity was definitely peaked when I saw this lovely recipe by my good blogging friend, Lark at
Lark's Country Heart.

Yepper - another one of Lark's awesome recipes being shared here!

Believe me when I say I have learned to trust her judgement. 

We think a lot alike in the kitchen, and she's proven to me that she's a great one to create dishes on her own.

This is a combination of a few recipes that she put together and we really enjoyed it.

The only thing I added is a little bit of parmesan to the bisquick mix.

Subway has their version of oven-crisp chicken...now you can make your own at home!


I prefer Lark's photo...I took more, but mine didn't turn out, so I'll share hers as well.

Photo credit: Lark's Country Heart
OVEN-FRIED CHICKEN
(From The Better Baker & Lark's Country Heart)

6 Tbsp. margarine (I used light)
2/3 c. bisquick
1/3 c. grated parmesan cheese, optional
1-1/2 tsp. poultry seasoning
1-1/2 tsp. paprika
1/4 tsp. cumin (I didn't use)
1-1/4 tsp. salt (I used salt substitute)
1/2 tsp. pepper (I used more)
1/4 tsp. garlic powder (I used a tad more)
1/4 tsp. onion powder
4 lbs. chicken (I used boneless skinless breasts)

Preheat oven to 425. Place margarine in 9" X 13" X 2" pan and put in oven to melt.

Mix all dry ingredients together until well blended.

When margarine melts, remove from oven.  Set aside.

(Lark keeps the chicken in a bowl of water. Removing one piece at a time, lightly shake off water, but do not pat dry.)

If using skin on chicken, place skin side down in pan.

Bake uncovered for 35 minutes.  Then turn each piece over and return to oven for another 15 - 20 minutes more, making sure chicken is cooked thoroughly.

(Chicken breasts bake faster - about 40 minutes total, but be sure to check yours as oven temps vary).



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