Oven-Fried Chicken

4 Servings
100% would make this recipe for Oven-Fried Chicken again.

For less fat, bake chicken in the oven instead of frying... This is very easy and utterly scrumptious. If there's any leftover it's great the next day too -- mine's never lasted beyond that.

1 : 00

0 : 20

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

1 chef marked this Oven-Fried Chicken recipe as Favorite
Recipe look good to you?

Oven-Fried Chicken Ingredients

1/4 cup vegetable oil	1/2 teaspoon ground black pepper
1 box plain Melba toast (about 5 ounces) processed to a sand and pebble texture	1/2 teaspoon dried oregano
2 large eggs	1/4 teaspoon garlic powder
1 tablespoon Dijon mustard	1/4 teaspoon cayenne pepper (optional)
1 teaspoon dried thyme	4 chicken leg quarters, separated, skin removed and patted dry
3/4 teaspoon table salt

Instructions for Oven-Fried Chicken

Adjust oven rack to upper-middle position and heat oven to 400 F. Line sheet pan with foil and set large flat wire rack over sheet pan.

Separate chicken leg quarters into drumsticks and thighs, remove skin and pat dry with paper towels.

Drizzle vegetable oil over Melba toast crumbs in a shallow dish or pie plate; toss well to coat. Mix eggs, mustard, thyme, salt, pepper, oregano, garlic powder, and optional cayenne with a fork in a second shallow dish or pie plate.

Working one piece at a time, coat chicken on both sides with egg mixture. Set chicken in Melba crumbs, sprinkle crumbs over chicken, and press to coat. Turn chicken over and repeat on other side. Gently shake off excess and place on rack. Bake until chicken is deep nutty brown and juices run clear, about 40 minutes.

Notes:
1) A whole cut-up chicken can be used instead of drumsticks and thighs.
2) To help pull skin from chicken, particularly the legs, grasp the skin with a paper towel so it doesn't slip out of your fingers.
3) To make Melba toast crumbs, place the toasts in a heavy-duty plastic freezer bag, seal, and pound with a meat pounder or other heavy blunt object. Leave some crumbs the size of pebbles in the mixture, but most should resemble coarse sand.
4) Be careful not to over-crush the Melba toast; crumbs that are too fine will leave the chicken wanting in crunchiness.
5) If you own a spray bottle for oil, skip the step of tossing the Melba toast crumbs in oil. Instead, once the chicken is coated with crumbs, spray the pieces evenly with oil.

Main Ingredient: ChickenCuisine: American