Easy Oven Fried Chicken

Old-time tradition meets modern convenience in this fried chicken recipe. First, fry chicken in peanut oil. Add about 1 1/2 to 2 cups of it to a deep cast iron skillet and heat to about 350 degrees F. You brown the chicken in the skillet, but you remove the pieces after browning and bake them to doneness in the oven.

Easy Oven Fried Chicken 

1 whole chicken, cut up

2 cups Old Mill Chicken Breader or 2 cups Old Mill Plain Flour seasoned with 3/4 teaspoon salt and 1/2 teaspoon pepper

Vegetable oil for frying

Preheat the oven to 350 degrees F. Let the chicken pieces air dry on a rack while you prepare the breading and heat the oil.

Place the Breader or flour mixed with seasoning in a large brown sack or a large bowl. Toss the chicken with the breading to coat each piece well. Set aside.

Place enough oil in a 12-inch cast iron skillet to measure 1/4-inch deep – about 1 1/2 to 2 cups. Place the skillet over medium-high heat, and when hot, about 350 degrees, place 4 pieces of chicken in the oil at a time to cook. Place the thighs and breasts, skin-side down. Let cook, undisturbed, for 3 to 4 minutes, or until the skin is deeply browned and crisp. Turn with tongs to cook on the other side until browned, 3 to 4 minutes. Remove the chicken to a plate to rest. Repeat the process with the remaining chicken pieces.

When all the chicken has cooked, drain the oil from the pan. Place the chicken back in the pan and place the pan in the oven. Bake until the chicken has cooked through (165 degrees), about 20 to 25 minutes. Makes 6 to 8 servings.

3 thoughts on “Easy Oven Fried Chicken

  1. Thanks for the cooking tip always love your fried chicken The old mill is the best place to eat anywhere in town

  2. Will try your recipe. I like to use beef suet, and 50/50 cracker meal/ flour with salt to taste & b. pepper. Heat fat to 375 def., dip in egg & roll in flour mixture. Fry until done. Beef suet does not penetrate the meat and leaves no greasy taste.

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