Fried chicken is so delicious if you don’t mind all the calories and extra grease from frying. Instead of subjecting your body and health to all that fat, I have a better way to replicate that fried taste, only without the grease through herbs and spices. My oven fried chicken recipe is the result that is an improved and healthier way to enjoy the taste of fried chicken.
Some cooks will go through great lengths to prepare a dish, but I am not one of them. My oven fried chicken is another simple, quick and delicious recipe that takes only minutes to prepare and take to your oven.
Oven Fried Chicken Is Healthier
All the work that you have to do is cleaning your chicken and mixing up the flour with a few herbs and spices to coat your chicken before placing on a cookie sheet to place in your oven. I leave the skin on because it fries in the oven better than skinless. You can always remove the skin later, but it helps keep the chicken moister and adds that golden color of frying.
Here’s a tip that I use to speed up the process. Get a container with a lid for shaking the seasoned flour and chicken pieces. Toss in one piece at a time, give it a shake, then deposit it on your waiting baking sheet. Continue this simple way to coat until all the chicken is taken care of.
If you don’t have a plastic container with a lid that would make a suitable dish to shake the chicken in, no worries. I use a plastic container that once had a margarine, the soft spread (2.8 lb.) that I saved for shaking my seasoned flour and chicken pieces. Improvising like this recycled butter bowl works out well.
When I make this chicken recipe, I like to serve it with my Low-Cal Oven French Fries or my Herb Seasoned Oven French Fries, which only have three tablespoons of olive oil!
Cauliflower and fresh broccoli prepared this way with three tablespoons of olive oil once cut into small pieces sprinkled some Parmesan cheese also adds a nice touch.
If you have more people in your family, you can just double the ingredients for this seasoning mix. When I have any left over, I make drop biscuits using the rest of the flour and measuring more flour until I get two cups total, 2 teaspoons of baking powder, (leveled), no salt because this mix has salt , 1 tablespoon of sugar, 1/3 cup of oil and 1 cup of milk. You’ll get about six big biscuits.
My oven fried chicken is easy, healthy, moist, and full of delicious flavor!
- 6 chicken drumsticks or pieces
- 1/3 cup of all-purpose flour
- ½ teaspoon of ground coriander
- 1/4 teaspoon of curry powder
- 1/4 teaspoon of paprika
- 3/4 teaspoon of salt
- 1/4 teaspoon of black pepper
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Clean your chicken.
Assemble your dry ingredients and place in your container that has a lid and can accommodate a piece of chicken.
Add a piece of chicken to your seasoning mix container and start shaking.
Place coated chicken on your cookie sheet until you finish coating all the pieces. You can add some of Low-Cal Oven French Fries or Herb Seasoned French Fries or your fresh vegetables to your sheet as well.
Bake in a 400-degree oven for thirty minutes before turning, then returning to the oven for another 30 minutes until golden brown.
If you want to do the biscuits, drop them on the sheet toward the end of baking. Bake at 400-degree for about 12-15 minutes, depending on the size and how your oven is regulated. Test with a toothpick or slender knife for doneness.
ENJOY!
I can’t wait to try this recipe! It looks delicious!!
Author
I hope that you do try it. What goes great with this is are my recipes for my Herb Seasoned Oven French Fries or the plain Oven French Fries.
This looks really good. I make home fries in the oven sometimes to avoid all the fat from oil.
Author
Usually, I use three tablespoons of olive oil and make Oven French Fries. Check out my recipes for Herb Seasoned Oven French Fries. My plain Oven French Fries recipe is linked in that post as well.
I make something super close to this. I dont use the curry because I dont normally have it on hand is about the only difference. I have baked our chicken for a number of years now. I agree, leaving the skin on too, it is a total game changer, and youre right, you can remove it. I keep mine on hubby removes his.
That looks so tasty! Love that it’s way less greasy than traditional fried chicken too!
Author
Thanks, it does help for cutting calories. Though you can take the skin off the chicken first before coating, leaving the skin keeps it moist. I peel the skin off afterwards.
I’m definitely a skin-on person. My husband uses a large selection of spices when he makes his fried chicken. We’ll have to try it baked!