Oven Fried Chicken

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We didn't care for the seasonings. The oregano overpowered the taste. The consistancy was fine. But if I were to make this again, I would definitely use different seasonings.

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I made this recipe with chicken thighs and removed the skin first, but followed the rest of the recipe. The chicken did not get crispy at all and was still quite uncooked at the 35 minute mark. The flavor was sort of bland also. A waste of food.

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This recipe was fairly simple and very yummy. My boyfriend was skepticle because it wasn't "fried" but he loved it. If you use a gallon bag for the flour mixture there is hardly any clean up and only takes 30 minutes. You should try this recipe if you are looking for a healthier way to make fried chicken that still tastes unhealthy.

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This was a quick and simple receipe. It was really good.

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This chicken recipe is a keeper. I will make it for company. It was perfect! Nice amount of cayenne. Leaves a little "bite" of heat on your tongue, but not too much heat for even the pickey eaters. I used a farm fresh spring chicken, salt and peppered the chicken 2 hours prior to baking. Self rising flour worked great, crust stayed on nicely! Used 2 teaspoons seasoned salt (Chef's Secret Brand and one teaspoon garlic powder as a substitute for garlic salt and oregano. Next time I won't change a thing....

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This was so good. Thank you Cathy! It was so very crispy outside and really tender on the inside. My husband asked two days later if "I would please fix that chicken again" . Thanks again, Janet