Oven Fried Chicken Never made it before.
Wet Dredge
- 2 Eggs
- .5 c. Buttermilk
Coating
- 1 c. Whole Wheat Flour
- 1 c. Bread crumbs
- 1.5 t. Baking powder
- 2 t. Kosher salt
- 1 t. Ground black pepper
- 0.5 t. white pepper
- 0.5 t. Paprika
- 1 t. Poultry seasoning
- 0.5 t. Celery salt
- 0.5 t. Onion powder
- 0.5 t. Garlic powder
Preheat oven to 375 degrees F.
Create the Dredge Station:
In a shallow bowl, beat the eggs and then whisk in the buttermilk. In a separate bowl or shallow dish, combine all the dry ingredients to make the coating mix.
Prepare the Chicken:
Trim the chicken and remove any excess fat. Dip each piece of chicken into the buttermilk mixture and then toss to coat in the breading mixture until very well coated. Set aside and allow the chicken to rest for a minute or 2 in the breading mix for the coating to set up. Vigorously shake off any excess breading mix and arrange it onto a roasting rack fitted inside a rimmed baking sheet. Excess flour will not brown without a generous coating of cooking spray oilAfter all the chicken is coated, spray each piece generously with aerosol oil or non-fat cooking spray. This helps the coating brown evenly and crisp up in the oven. (Even a generous coat of aerosol oil is still much less oil than deep-frying).
Bake for about 45 minutes or until the chicken is well browned, the internal temperature is 165 degrees F and the juices run clear.