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Oven-Fried Chicken Recipe

Oven-Fried Chicken

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (308)

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Average Rating:

Total Reviews: 308

Showing 281-290 of 308

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  • on January 23, 2006

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    after preparing this recipe from Ina. Although I am a experienced cook, I just never have been able to "get" fried chicken to turn out as well as I would of liked. Well, can stop here! Kept the temp of pot at exactly 360 degrees, did not crowd pan, roasted on a rack so extra fat would drop down below the chicken. Drained a bit on paper towel after taking from oven, but not greasy at all, and the taste was sensational! Crispy, seasoned perfectly, and delightfully appealing!

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  • on January 22, 2006

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    This is even better than traditional fried chicken.It's so simple,so moist,and so southern. Worth every second !!!

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  • on January 21, 2006

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    This was so easy and tastes so "Granny" like. Less mess than traditional frying as less frying time. This has become a favorite in my home.

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  • on May 03, 2005

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    It is the best my entire family enjoyed it very much. My children loved it and they are picky about what they eat.I will definitley make this again.

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  • on April 25, 2005

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    I thought this was a great recipe. Although I wish I had left the chicken in the buttermilk over night. I think it would have been better. So i will do that next time. This is a keeper.

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  • on April 24, 2005

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    This was the very best chicken I have EVER tasted, as usual Ina has excelled.

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  • on April 20, 2005

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    Not seasoned enough to my liking & how can this be oven-fried when it's pre-fried in hot oil? I use buttermilk with
    pancake mix, paprika & garlic powder ..
    guess that's a different recipe.

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  • on April 18, 2005

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    Finally a way to make sure my fried chicken is cooked through....also moist and delicious as all of Ina's recipes are!

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  • on April 17, 2005

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    Deep Dish Apple Pie
    Green Salad with Blue Cheese Dressing
    Oven-Fried Chicken
    Sour Cream Mashed Potatoes

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  • on February 09, 2005

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    I tried this recipe over the weekend, and the chicken came out very good. The only comment I would make is that 1 tablespoon of salt and 1 tablespoon of pepper is not going to cut it for close to six pounds of chicken (especially when you are dredging large pieces, so I doubled it (nearly tripled that, along with adding other spices I ususally use when making fried chicken(i.e. sweet paprika, etc.. Thanks Ina, you've done it again.

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