Marinated Oven-Fried Chicken
This Oven-Fried Chicken was one of my maternal grandmothers favorite dishes. It's delicious, simple to make, and turns out perfectly moist and tender every time. This dish makes a perfect week night meal because not only is it easy to prepare, it tastes great too. Whip up some mashed potatoes and gravy and you've got a real comfort meal!
This Oven-Fried Chicken was one of my maternal grandmothers favorite dishes. It's delicious, simple to make, and turns out perfectly moist and tender every time. This dish makes a perfect week night meal because not only is it easy to prepare, it tastes great too. Whip up some mashed potatoes and gravy and you've got a real comfort meal!
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1/4 teaspoon black pepper freshly ground
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt or to taste
- 1 tablespoon lemon juice freshly squeezed
- 2 1/2 pounds skinless chicken pieces
- 3/4 cup mayonnaise (i use hellmann's) (you can use lowfat if desired)
- 1/2 teaspoon louisiana-style hot sauce or to taste (i use frank's or crystal)
- 1/4 teaspoon sweet paprika
- 1 1/2 cups dry bread crumbs
- 2 tablespoons flat leaf parsley chopped
- Carbohydrate 34.9886726396477 g
- Cholesterol 32.4463333333333 mg
- Fat 21.63892625 g
- Fiber 1.57067083252383 g
- Protein 11.2770420833797 g
- Saturated Fat 3.32145066666667 g
- Serving Size 1 1 Serving (125g)
- Sodium 704.128555540869 mg
- Sugar 33.4180018071239 g
- Trans Fat 1.27072933333333 g
- Calories 376 calories
Step-by-step
- In a large bowl, combine mayonnaise, lemon juice, salt, Worcestershire sauce, hot sauce, garlic powder, celery salt, dry mustard, pepper and paprika and mix well.
- Add chicken pieces and toss to coat.
- Cover bowl with plastic wrap and refrigerate for at least 4 hours (or up to 24 hours).
- After marinating, remove chicken from refrigerator and toss to coat in marinade mixture once again (to make sure pieces are well-coated).
- Preheat oven to 350 degrees F.
- Place breadcrumbs and parsley in a shallow dish, mixing together well.
- Roll marinated chicken pieces in crumb mixture to coat evenly on all sides.
- Place chicken pieces in a single layer on a large baking pan.
- Bake, uncovered, about 45 to 55 minutes (depending on size of chicken pieces you're using) or until juices run clear when tested with a fork, gently turning pieces halfway through cooking time.
- Remove to a warm platter and serve.
- We like to serve this with mashed potatoes and gravy.
Why does the coating slide off baked poultry halfway through cooking? Achieving a durable crust on skinless chicken requires a binder that adheres during prolonged thermal transfer without burning. Mayonnaise acts as an ideal emulsion of oil and protein, holding dry breadcrumbs tightly against the meat while insulating the lean protein from dry oven heat.
- Refrigerate the poultry in the seasoning mixture for a minimum of four hours to allow the salt and acid to penetrate the muscle fibers.
- Extend the marinating window up to twenty-four hours for deeper seasoning distribution.
- Set the oven temperature to 350 degrees Fahrenheit to render the coating golden without scorching the delicate paprika and garlic powder.
- Bake uncovered for forty-five to fifty-five minutes, turning the pieces at the halfway mark to equalize bottom browning.
- Test for doneness by piercing the thickest portion and verifying that the juices run entirely clear.
Standard rimmed sheet pans work adequately, though dark metal baking sheets accelerate bottom crisping. Excess crumbs should be pressed firmly onto each piece prior to baking to prevent bare spots.
