Today’s daily share hopefully makes you smile because I remembered a yummy recipe for fried chicken that is easy to make. My family loved this when I made it last time. You know what? The last time was a very long time ago because life got so busy that we stopped eating a home cooked meal regularly. With this trying time we are in, many of us are back to cooking in our homes again. With limited ingredients on store shelves due to the panic hoarding :(, this recipe may have everything you need already in your kitchen. And that should also hopefully make you smile. Here is the recipe for Simple Six Ingredient Oven Fried Chicken. I think I will make this for my family tonight.
Oven-Fried Chicken Recipe
(From Betty Crocker Cooking Basics: Recipes and Tips to Cook with Confidence; Wiley 2008; reprinted with permission from the publisher)
What You Need:
1 cut-up whole chicken (3 to 3 1/2 lb)…but you can see in the picture that I used thighs and drumsticks because that is what my family likes 🙂
1/4 cup butter or margarine (1/2 stick)
1/2 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
What You Do:
1. Cut fat from chicken and discard.
2. Heat oven to 425 degrees F. Place the butter in a 13 x 9-inch pan, and melt in the oven, which will take about 3 minutes.
3. In a large food-storage plastic bag, mix the flour, paprika, salt and pepper. Place a few pieces of chicken at a time in the bag, seal the bag and shake to coat with the flour mixture.
Place the chicken, skin sides down, in a single-layer in the butter in the pan.
- 4. Bake uncovered 30 minutes. Remove the pan from the oven: turn chicken pieces over, using tongs. Continue baking uncovered about 30 minutes longer or until juice of the chicken is clear when you cut to the bone of the thickest pieces (170 degrees F for breasts; 180 degrees F for thighs and legs on instant read thermometer). If the chicken sticks to the pan, loosen it gently with a turner or fork.
The cookbook also describes how to lighten up the recipe. Simply remove the skin from the chicken before cooking. Do not melt butter in pan; instead spray pan with cooking spray. Decrease butter by 2 tablespoons; melt the butter and drizzle over chicken after turning in step 4 for 11 grams of fat and 240 calories per serving.
I love that this cookbook suggests lighter versions and has a picture with every recipe. I highly recommend Betty Crocker’s Cooking Basics: Recipes and Tips to Cook with Confidence!
What is your favorite cookbook? What are you simple and scrumptious recipes? Tell us here in the comments section and happy cooking as we all continue to hang in there.
This is how I “fry” my chicken all the time—it’s a good option.
Through trial & error what I have found works for me: I brine my chix the day before in very salty water. This not only seasons, it removes blood and I think the chix is juicier. (We too prefer dark meat, so I use all thighs.) After that, I do as you, dry and shake in seasoned flour mixture (no salt needed tho after brining.) I’ve found if I spray the foil-lined cookie sheet, I don’t need to add any butter or oil to the baking. The skin side down on high heat renders the fat from the skin and it “fries” in its own fat!
I enjoy your segments & tips.
Thank you for this great tip and nice compliment! I appreciate that. I’m looking forward to trying out your brine method. You also stay well and take care. Thank you so much for following my blog.