Print FriendlyToday I am going to share my all time favorite fried chicken recipe with you. ... But it's not my grandma's fried chicken.
Don't get me wrong, my grandma's were both great cooks, but I didn't get the chance to learn much from either of them. One grandma did not allow others in her kitchen. The other we just didn't see as much.
So where did I learn to cook?
Well my mom of course! And she does make some pretty good fried chicken but this is not her recipe either.
Mom's fried chicken is the kind that you fry on the stove top with lots of oil and while it's delicious it's also time consuming, a bit messy, and most importantly it requires me to stick close to the pan and monitor it. And I'm just not good at that. I can't help but drift away from the stove and start on the side dishes and before you know it, there's smoke rolling through the kitchen because I've forgotten all about the chicken in the pan.
So, learning to 'fry' my chicken in the oven was life changing. And skipping all that oil has it's pluses too.
I've tried a number of recipes and here's my favorite. This one is good for our 'cut up' chickens where you have wings, legs, breast, thighs all in the same package but it also works for our packages that have only legs or thighs or wings.
When I make this recipe using our 'cut up' chickens, I typically set the breast aside to use for a different meal but you could also slice it into strips and 'fry' it too.
Don't get me wrong, my grandma's were both great cooks, but I didn't get the chance to learn much from either of them. One grandma did not allow others in her kitchen. The other we just didn't see as much.
So where did I learn to cook?
Well my mom of course! And she does make some pretty good fried chicken but this is not her recipe either.
Mom's fried chicken is the kind that you fry on the stove top with lots of oil and while it's delicious it's also time consuming, a bit messy, and most importantly it requires me to stick close to the pan and monitor it. And I'm just not good at that. I can't help but drift away from the stove and start on the side dishes and before you know it, there's smoke rolling through the kitchen because I've forgotten all about the chicken in the pan.
So, learning to 'fry' my chicken in the oven was life changing. And skipping all that oil has it's pluses too.
I've tried a number of recipes and here's my favorite. This one is good for our 'cut up' chickens where you have wings, legs, breast, thighs all in the same package but it also works for our packages that have only legs or thighs or wings.
When I make this recipe using our 'cut up' chickens, I typically set the breast aside to use for a different meal but you could also slice it into strips and 'fry' it too.
Not My Grandma's Fried Chicken
Ingredients
Directions
*Note: if you use 2 bags of individual cuts (ex. 2 bags of legs), you probably don't need to double any of the other ingredients. If you use more than 2 bags of cuts, you may need to add more flour, pepper, salt & paprika too
Ingredients
- 1 'cut up' chicken or 1 bag of thighs (4) or 1 bag of wings (8) or 1 bag of legs (4)
- 1 cup flour
- 1.5 tsp black pepper
- 1 tsp salt
- 1.5 tsp paprika
Directions
- Preheat oven to 450F
- Mix flour, pepper, salt & paprika in a bowl or ziploc bag.
- Slice breasts into strips if desired
- Pat chicken pieces dry with paper towels
- Place chicken in flour mix and toss to coat.
- Place on a well oiled baking sheet with an inch or two between each piece of chicken
- Place baking sheet in hot oven and bake for 30-35 minutes.
- Flip each piece over about halfway through cooking.
*Note: if you use 2 bags of individual cuts (ex. 2 bags of legs), you probably don't need to double any of the other ingredients. If you use more than 2 bags of cuts, you may need to add more flour, pepper, salt & paprika too
Because I have the oven going already, I like to serve my fried chicken with smashed potatoes and roasted veggies. I just use whatever veggies are in season. Right now, I like to serve squash, sweet potatoes, cabbage or the brussel sprouts or snap peas that I froze last fall. Soon we will have fresh salad to add to the table as well!
Enjoy!
Emily
Enjoy!
Emily
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