Oven-Fried Chicken

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... but it wasn't this recipe. (For example, I used skin-on chicken thighs. I take a recipe as a general guide rather than something to be followed to the letter, so what I included has no apparent relation to what I read, except for using buttermilk as the marinade.

I'm posting here because my technique might be helpful. After marinating, I dredged the thighs in a flour mixture, then baked them on a rack set over a baking sheet. No sticking and no need to turn, since the heat could get under the chicken.

I'm making this again tonight, and will keep on keeping on with this method of "frying" chicken!

david

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Nothing to write home about. I generously sprayed the dish, so I didn't have the problem of the skin/breading sticking to it.

The chicken was cooked nicely and very moist, so I'll probably use the marinade recipe again. However, the coating was just blah. It definitely didn't look like the picture.

It was ok in general.

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We loved this recipe!! I sprayed the glass baking dish with Pam and I also used oil to coat the bottom. I used 11/2 cups buttermilk and 8 oz. plain yogurt. I upped all the 2 teaspoons of everything to 1 T. of everything. The best way to coat this, is not to shake it in a bag...the coating doesn't stick good this way, dredge it. This chicken is so good and has so much flavor...we will make it again and again!!!

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I made this for the first time about a month ago. My Dad loved it. I have made it like every other week since. The first time I made it I used only chicken thighs. Then we tried just legs. It was just as good. This is a "keeper" as my family has come to say. Thanks Paula and Uncle Bubba. We love it.

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when i made this it was dry on the inside and soggy on the outside. it looked nothing like the picture and the flavor was unpleasant. definitely would not make it again.

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I following this recipe exactly. I was so excited to make this after seeing the program. I was completely disappointed and found it a waste of time and money.

The coating/skin stuck to the pan, even though I heavily sprayed with cooking spray. When I tried to turn it, the skin ripped off. It doesn't crisp up nor brown like the it was shown on the program. The chicken had no flavor.

I've made several of Paula's recipes, and they've turned out great. This was a complete waste of perfectly good chicken.

I would have rated this a 0, but the lowest score was a 1.

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I was so excited to prepare this meal after my husband and I watched the show. Unfortunately, it ended up in the trash. The chicken never browned and when I went to turn it after about 40 mins. the coating stuck to the pan. I attempted to brown it in a pan with butter. That didn't work well to salvage the meal. I followed the recipe to a T and don't know what went wrong.
The chicken was cooked but flavorless. We ended up having hot dogs that night! I checked the reviews afterward and saw that many had similar problems. Very disappointed.
PS...the sweet potato fries were a disaster also...soggy and limp. Ore Ida saved the day!

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I loved this chicken recipe. I skipped the yogurt and used 2 cups buttermilk instead, then marinated for 24 hours! I didn't have a lick of trouble with the crust sticking. I covered my baking sheet with Reynold's Release Wrap first, then I sprayed the pan liberally with Pam. (This makes for quick clean up later too!I left a good amount of the buttermilk on the chicken pieces and then coated them with the flour and oatmeal. Once on the pan I sprayed lightly over all the chicken with some more Pam. I let the chicken set while the oven got completely to temperature. It needed to cook for an hour to get crispy and brown. Turn at about 40 mins. All pieces were moist and the skin crispy, small wings were not over-cooked and breasts were competely cooked and moist. Next time I will probably add some spice to the flour mixture for more flavor. All in all, it was delish.

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skin kept on sticking to pan, flour didn't bake well

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This was not flavorful at all!!! I had no problem with that batter staying on, however it just tasted awful!!