Oven Fried Chicken
My Oven Fried Chicken is a healthier version of what my Nonna Emilia made, but it still brings back memories. The marinade helps to tenderize every part of the chicken and it adds such a crispy crust. For sure your family will be licking their fingers and asking for more. Make extra and eat it cold. Either way, this will become a favourite at your house.
We always used fresh chickens growing up. Either from our butcher Mike or from a local farmer, my nonna picked those birds out with love for her family. I buy local chicken that our butcher prepares. They are smaller birds ranging only up to 3 lbs. I don’t buy chicken at supermarkets because it is pumped with too much water and chemicals. It’s important to know what you are eating. Do your research!
My other chicken recipe that we make often https://recipesatmytable.com/chicken-italiano/
Ingredients
- 3 lb chicken
- 1 cup yogurt
- 1 1/2 cups milk
- 2 tsp of Italian seasoning
- 3 cups Italian bread crumbs
- olive oil for cooking ( I use my spray bottle)
Process
Cut the chicken into 9 pieces. I don’t use the back, but save them for soup.
Mix the yogurt, milk and Italian seasoning and whisk.
Put the chicken pieces into the marinade and put into the fridge for at least 6 hour.
Take the pieces out of the marinade and generously bread.
Place on a pan lined with parchment paper and sprayed with olive oil. Spray some more olive oil over the top of the chicken.
Put in a 375 F oven for 50 minutes. Turn each piece after 25 minutes. I like to peek into the oven.
Look at that colour!
We served it with pierogi tonight.
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