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Fried Chicken in the Oven, Really!

You can fry chicken in the oven..really!  Not breaded and placed on a baking sheet.  But in a chicken fryer/dutch oven and with oil in the pan.  Not much, mind you, but enough to fry chicken.  I just finished frying mine and Oh My, it was sooo good!  It reminded me of eating Kentucky Fried Chicken!

I saw this at Christy Jordan’s Southern Plate.  I just love Christy, don’t you?  Hey Christy!  She said you need to check your oven temperature and you do!  If you oil isn’t hot enough you will end up with greasy chicken.  You know how that goes.  Yes, just like it does on the stove.  I have done that a time or two.  I changed things a little…like I always do.   I could only good cook a half a chicken at the time.  If you are cooking a whole chicken, you will need two chicken fryers/dutch ovens or cook in batches.  Are you ready to make Fried Chicken in the Oven?  Great!  Save me the pulley bone!  

Fried Chicken in the Oven Really
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Fried Chicken in the Oven, Really!

  • 3 to 4 lb chicken, cut up
  • oil
  • 2 packages of Garlic and Herb Salad Dressing Mix, I used Good Seasons
  • 2 cups whole wheat flour
  • 1 cup panko, seasoned
  • 1 1/2 cup yogurt, I used homemade, or buttermilk
  • a little milk to thin yogurt with if too thick

Put 1/2″ oil in chicken fryer/dutch oven and put in oven as you preheat it to 450 degrees F.  Put 1 cup whole wheat flour in a bowl. Mix 1 whole wheat flour, season mix and panko in a different container or bowl.  Put yogurt or buttermilk, in another container, thin with a splash of milk if it’s too thick. Dip chicken pieces in plain whole wheat flour. 

Dip in yogurt or buttermilk, shaking off excess. Dip in whole wheat flour and panko mixture. Make certain your oil is hot or the breading will stick.  Very Carefully….take dutch oven out of oven.

Add breaded pieces in. Be Careful!!! It will splatter and hiss at ya! Put lid on when full but not crowded.  Cook for 30 minutes. Carefully!!!! Take out of oven and turn pieces over with tongs. Replace lid and cook another 10 minutes, more if needed. It’s done when internal temperature in thighs is 175 and breasts is 165 degrees F.  Put on a paper towel to drain.