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Oven Fried Chicken

We used this method of "frying" when I was growing up. Rather than cleaning the fryer and dealing with oil, oven-baked chicken was considered to be a convenience. I don;t think it was a matter of health, because we still managed to dump a lot of butter on the meat. I've found I can eliminate the butter and still get a crispy coating. Try substituting Cajun seasoning for the paprika, or sweet paprika if you don't want the heat. The packaged oven-fried chicken product that came out in the sixties is not only more expensive, but also not nearly as flavorful. The TV commercial, however, remains in our cultural lexican and we can all say, "And I helped."


1 cup cornflake crumbs

1 tablespoon hot paprika

½ teaspoon salt

1 egg white, beaten until frothy

3 pounds chicken pieces

5 tablespoons butter, melted


Preheat oven to 400°


On a large plate, mix together cornflakes, paprika and salt. Put egg white on another plate.


Dip chicken pieces in beaten egg white and then in cornflake mixture. Coat thoroughly and set on a shallow baking sheet. Drizzle with butter, if desired. Bake for 1 hour or until juices of the chicken run clear.


SERVES 4 TO 6


Kitchen Wisdom

Before convenience products took over, home cooks often made their own mixes. By combining the dry ingredients ahead of time and storing them in a glass jar, the breading was ready for chicken, steak, or pork chops.




Oven Fried Chicken