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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Oven-Fried Chicken Recipe

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This recipe for Oven-Fried Chicken is from The Hicinbothem Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 egg, lightly beaten
3 tablespoons milk
1 1/4 cups crushed cornflakes or finely crushed rich round crackers (about 35 crackers)
1 teaspoon dried thyme, crushed
1/2 teaspoon paprika
2 tablespoons butter, melted
2 1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)

Directions:
Directions:
Preheat oven to 375F. In a small bowl combine egg and milk. For coating, in a shallow dish combine crushed cornflakes, thyme, paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir in melted butter. Set aside. Skin chicken (see photos 1 and 2, page 468). Dip chicken pieces, one at a time, into egg mixture; coat with crumb mixture.
In a greased 15-x-10-x-1-inch baking pan arrange chicken, bone sides down, so pieces aren't touching. Sprinkle chicken pieces with any remaining crumb mixture.
Bake, uncovered, for 45 to 55 minutes or until chicken is done (170°F for breasts; at least 175°F for thighs and drumsticks). Do not turn chicken pieces while baking.

Number Of Servings:
Number Of Servings:
4 to 6 servings
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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