Oven-Fried Chicken

Serves 4 to 6

This recipe came from my mother. It is an easy and healthier alternative to chicken baked with store-bought oven coating mix. Mom served this for parties and large gatherings because it is good hot or warm. It can also be made ahead and served at room temperature. The coating mix can be used for fish or pork, altering the seasonings to taste. In a pinch, you can use seasoned store-bought dry breadcrumbs, but the advantage to this recipe is that you can season it to your tastes.

Ingredients

• 1 whole chicken, about 3 pounds (can use 8 bone-in, pre-cut chicken parts)
• 2 cups dried breadcrumbs, unseasoned
• 1/4 cup canola or other vegetable oil
• Salt and pepper
• Garlic powder
• Paprika
• Dry parsley leaves
• Dry rubbed sage
• Dry thyme leaves

Preheat oven to 375° F. Cut the chicken into eight pieces; two each legs, thighs, wings, and breast.

Place the remaining ingredients in a plastic bag and shake well to combine. Taste and adjust seasonings if needed. Moisten chicken pieces with water, place in bag and shake to coat. Arrange pieces skin side up in one layer in sprayed baking dish. Bake until chicken is done, about 50 minutes (see notes below). Serve hot, warm or room temperature.

Notes: The chicken is thoroughly cooked when the internal temperature registers 170° and the juices run clear. The coating might look very dry while baking, but that is normal. It will not be dry when finished.

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Pennsylvania Dutch Saying

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