This chicken was a regular dinner item while my children were growing up. It’s easy to make, I always have the ingredients on hand, it’s nutritious (a lot better for you than deep fried chicken), and my kids love it. I remove the skin, which makes it even better for you, but you can leave it on if you prefer
The coating will crisp up even without the skin.
- 8 chicken thighs or legs
- 1 cup flour
- 2 teaspoons garlic salt
- 1 teaspoon paprika
- 1 teaspoon black pepper
- ¼ teaspoon poultry seasoning
- ½ cup milk
- 1 egg, slightly beaten
- ½ cup canola oil
- Preheat oven to 400 degrees F.
- Line a large baking pan with foil. Pour oil onto foil, and place in oven as it preheats to 400 degrees.
- Skin chicken, if desired.
- Combine flour, garlic salt, paprika, black pepper, and poultry seasoning in a shallow bowl.
- Whisk milk and egg together in a small bowl.
- Dredge chicken pieces in flour mixture, dip in egg mixture, and coat again in flour mixture.
- Place pieces, into hot oil in foil-lined pan. Return to oven.
- Bake for 25 minutes, turn over, and bake another 25 minutes.
- Remove from oven and let stand 5 minutes before serving.
Line a large (13 x 9 inch) baking pan with foil, and preheat oven to 400 degrees F.
Pour ½ cup canola oil onto foil, and swirl to coat entire bottom. Place in preheating oven to get hot.
Remove when oven reaches 400 degrees so that it doesn’t burn.
In a shallow dish or pie plate, combine
1 cup flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon black pepper
¼ teaspoon poultry seasoning
Mix thoroughly.
Whisk together
½ cup milk
1 egg
If desired, remove skin from
8 chicken thighs or legs
Then …
… dredge the chicken in the flour mixture, dip in milk mixture, and coat a second time with flour mixture.
Place the pieces on a plate until the oil and oven are hot.
Transfer all the chicken to the prepared pan, and bake at 400 degrees for 25 minutes.
Remove from oven, and carefully turn each piece over.
Return to the oven for another 25 minutes.
When it’s done, it should look like this.
Let the chicken rest for 5-10 minutes before serving.
(You may want to blot the pieces on a paper towel for a few minutes.)
Dig in!