Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Oven Fried Chicken
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- Level: Easy
- Total: 2 hr
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 811
- Total Fat
- 62 g
- Saturated Fat
- 13 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 43 g
- Cholesterol
- 286 mg
- Sodium
- 2743 mg
- Level: Easy
- Total: 2 hr
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 811
- Total Fat
- 62 g
- Saturated Fat
- 13 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 43 g
- Cholesterol
- 286 mg
- Sodium
- 2743 mg
Ingredients
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Directions
- Place the chicken in a large resealable plastic bag set in a baking dish. Pour the pickle juice into the bag. Seal the bag and massage gently. Refrigerate 1 to 2 hours.
- Meanwhile, whisk the eggs and mustard in a medium bowl; set aside. Pulse the rice cereal in a food processor to make fine crumbs. Heat 1/4 cup vegetable oil in a medium skillet over medium heat. Add the cereal crumbs, panko, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring frequently, until the crumb mixture is a deep golden brown, 6 to 8 minutes. Transfer to a medium bowl and stir in the garlic powder, celery seeds and dill. Let cool to room temperature.
- Place a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Remove the chicken from the pickle juice and pat dry with paper towels. One piece at a time, dip the chicken in the egg mixture, letting any excess drip off, then coat in the crumb mixture, pressing with your hands to adhere.
- Remove the hot baking sheet from the oven and brush with the remaining 1/4 cup vegetable oil. Place the chicken on the baking sheet and bake until golden and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 30 to 35 minutes. Serve with ranch dressing.
