Try this The Best Oven-Fried Chicken recipe, or contribute your own.
- Carbohydrate 50.8866163995727 g
- Cholesterol 0 mg
- Fat 0.187147799145299 g
- Fiber 0.571135811960595 g
- Protein 0.226282147435897 g
- Saturated Fat 0.0311579273504274 g
- Serving Size 1 1 -6 servings, depending on amount of chicken used (58g)
- Sodium 2326.03493206846 mg
- Sugar 50.3154805876121 g
- Trans Fat 0.0184511324786325 g
- Calories 198 calories
Step-by-step
- Preheat oven to 400 degrees F. Place butter on a large baking sheet and place in the oven to melt.
- Combine all ingredients besides chicken and butter in a large paper or ziploc bag. Add the chicken and shake to coat.
- Take your baking sheet out of the oven once the butter has melted and place your chicken on it, leaving a space between each strip. Bake 10-12 minutes, flip gently with a pair of tongs, and bake another 10-12 minutes.
- Be sure to check to make sure your chicken is cooked, as the thickness can greatly affect baking time. You want it to be done but not overdone and dry. Bake another 5-10 minutes if needed.
- Remove to a plate lined with paper towel to soak up any excess grease. Serve immediately.
Deep-fried chicken relies on total immersion in rapidly circulating oil to set a batter, whereas oven-baked poultry must conduct heat primarily through direct contact with a hot, greased surface. Achieving a comparable crunch without a deep fryer requires pre-heating the cooking fat directly on the baking sheet so the exterior of the flour coating begins to fry the instant it touches the pan. Melt four to five tablespoons of butter on a large rimmed baking sheet inside a 400 degrees Fahrenheit oven until fully liquefied, ensuring the metal is thoroughly hot before the protein makes contact.
The Mechanism of Dry Heat Browning
Coating the chicken strips inside a bag distributes the flour, salt, pepper, paprika, and seasoned salt evenly across the surface without handling the meat excessively. Space each coated strip apart on the bubbling butter to allow steam to escape rather than pooling underneath, which causes the coating to become gummy. Bake the strips for 10 to 12 minutes per side, turning them gently with tongs once the bottom develops a golden color and releases easily from the pan. Because poultry thickness varies significantly, monitor the internal temperature closely to prevent the meat from drying out.
- If the coating appears pale after 12 minutes, return the pan to the oven for an additional 5 to 10 minutes.
- Drain the finished strips on paper towels immediately upon removal to absorb excess surface fat.
- Verify that the thickest portion of the chicken reaches an internal temperature of 165 degrees Fahrenheit.
