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I confess I am a really naughty girl and I just adore fried chicken.  Thankfully it is not something which we have very often, even though I do love it so, and I find that more often than not we have it in the form of this oven fried chicken, which isn’t necessarily less fattening, but a lot less trouble.  I think it’s every bit as tasty.   Seriously.  My kids used to love it when I made this when they were growing up.

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I got a craving for it the other day.  I don’t think I had made this even once in the 14+ years I have lived here in the UK, so you know it’s only a rare treat with me, but boy oh boy . . .  did I ever enjoy this!  The Toddster did too.

He says his pants are getting too tight.   Hmm . . .  I wonder why.

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This recipe is a lot less trouble, a lot less messy and very tasty.   The other day I thought it actually tasted like KFC, but that could just be me.  I haven’t had that demon in a very long time either!

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It’s delicious.  It’s moist.   I think you will like it.   I used drumsticks and thighs.  Coz we be really bad and like the dark meat done this way best of all.  And yes . . . .  I did eat two pieces.  In for a penny . . .  in for a pound.

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*Oven Fried Chicken*
Serves 5  

This is delicious. I don’t really think it’s any better for you than the deep fried, kind, but once in a blue moon it makes a really tasty treat!  It’s even good cold.  I usually leave the skin on, but you can remove the skin prior to dipping and coating if you wish. 


75g of butter (1/3 cup)

78ml of vegetable oil (1/3 cup)

140g of plain flour (1 cup)

1 tsp salt

2 tsp black pepper

1/2 tsp garlic powder

1 tsp dried mixed herbs

10 pieces of chicken 

Preheat the oven to  190*C/375*F/ gas mark 5.  Have ready a large rimmed baking sheet.  Put the oil and butter on the baking sheet and set it in the oven to melt the butter while the oven heats up and you get the chicken ready. 


Place all of the dry ingredients into a plastic bag, shaking them together to mix. 


Remove the baking pan from the oven.  Roll the chicken pieces, one at a time, in the melted butter and oil, then shake them in the bag of seasoned flour to coat.  Set them on a piece of wax paper until you have them all coated.   Once they are all coated, place them presentation side down in the melted butter/oil in the pan, leaving some space in between each. 


Bake in the heated oven for 45 minutes.  Flip the chicken over and bake for a further 15 minutes, until crisp and golden brown. 

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