Friday, January 6, 2012

Oven "Fried" Chicken

I am always looking for easy things to cook for dinner after a long day of work. This is one of those things that never gets old! My mom used to make this for me when I was a kid and now I am cooking this for my husband and hopefully one day my kids! There is nothing special to this recipe. I simply follow the directions on the box and we always get moist chicken on the inside with a crunchy skin on the outside. Some may compare Oven Fry to Shake and Bake but they taste totally different. Oven Fry cooks with much more flavor and with a better crunch than Shake and Bake!
1 Box of Oven Fry
1 Egg
6-8 Pieces of chicken (without skin)
Preheat oven to 400 degrees.
Cover baking pan with foil and cover with nonstick spray.
If you buy chicken legs or thighs with the skin on, make sure you remove the skin if you want to make this recipe healthy.
Place the oven fry mixture in a medium-sized bowl and 1 lightly-beaten egg in another bowl.
Moisten each chicken piece in the egg first. 
Then drench in the oven fry mixture and cover on all sides.
Place chicken on your baking pan.
***I used both chicken legs and chicken breasts. I like chicken legs and thighs better than the breasts because they cooks more evenly through. If you do not like bone-in chicken, then buy the boneless chicken tenders because they are smaller and cook better than chicken breasts.
***If you cook chicken legs and chicken breasts, make sure you separate the two on different pans as the cooking time varies with bone-in chicken versus boneless chicken.
Bake the bone-in chicken (chicken legs, thighs) for 40 minutes.
Bake the boneless chicken (chicken breasts) for only 20 minutes.
I like to serve this chicken with corn and steamed broccoli.
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