Greg Who Cooks
Executive Chef
This oven fried chicken recipe is easy and fast to prepare. The chili powder and cumin add a delightful spicy taste, and the oatmeal provides a nice crunch!
1½ lb. whole chicken, cut up (or equivalent in thighs, breasts, etc.)
1½ C. quick cooking oats
1 T. paprika
1 T. chili powder
1 t. garlic powder
1 t. salt
1/2 t. cumin
1/4 t. ground pepper
1/2 C. milk
1 egg, beaten
3 T. butter or margarine, melted
Preheat oven to 350°. Mix the oatmeal, paprika, chili powder, garlic powder, salt, cumin and pepper and put the mix in a plastic bag. Mix the milk and egg in a dish. Dip the chicken pieces into the milk-egg mixture, then shake the chicken pieces one at a time in the bag. Discard any remaining mix and bag.
Place chicken pieces in a single layer on a foil lined casserole dish or cookie sheet. A wire rack may be used and will be a significant improvement since it keeps the chicken out of the grease. Drizzle the melted butter over the top of the pieces. Do not cover or turn chicken during baking. Bake at 350° for 40 minutes.
(This recipe was inspired by Country Chicken Cookbook although I have completely rewritten the directions in my own words, and I'm pretty sure I changed the ingredient list somewhat too.)
1½ lb. whole chicken, cut up (or equivalent in thighs, breasts, etc.)
1½ C. quick cooking oats
1 T. paprika
1 T. chili powder
1 t. garlic powder
1 t. salt
1/2 t. cumin
1/4 t. ground pepper
1/2 C. milk
1 egg, beaten
3 T. butter or margarine, melted
Preheat oven to 350°. Mix the oatmeal, paprika, chili powder, garlic powder, salt, cumin and pepper and put the mix in a plastic bag. Mix the milk and egg in a dish. Dip the chicken pieces into the milk-egg mixture, then shake the chicken pieces one at a time in the bag. Discard any remaining mix and bag.
Place chicken pieces in a single layer on a foil lined casserole dish or cookie sheet. A wire rack may be used and will be a significant improvement since it keeps the chicken out of the grease. Drizzle the melted butter over the top of the pieces. Do not cover or turn chicken during baking. Bake at 350° for 40 minutes.
(This recipe was inspired by Country Chicken Cookbook although I have completely rewritten the directions in my own words, and I'm pretty sure I changed the ingredient list somewhat too.)
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