We like the ease of oven fried chicken. But when we cook it in a baking dish, the drippings collect in the pan and make the chicken soggy and greasy. This way, the chicken is still moist but not greasy and the coating stays crispy on both sides. We think you’ll love fixing chicken this easy way.
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
3 pounds chicken thighs or drumsticks
Preheat the oven to 425 degrees.
- Place an oven-proof cooling rack on a baking sheet lined with aluminum foil. This method will work best if the rack sits an inch or so off the pan to allow air to circulate under the rack and cook the meat from below.
- Stir together the flour, baking powder, paprika, salt and pepper. Coat the chicken by dredging the pieces in the flour mixture.
- Place the chicken on the rack. Bake for 15 minutes and then turn the temperature down to 375 for an additional 20 minutes or until the meat is no longer pink.
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