Oven Southern Fried Chicken

Rivky Kleiman Rivky Kleiman
5.0 (4 reviews)

Crispy, juicy, and tender, this all-American classic is baked to perfection.

1h 4
Easy Meat

Contains: Gluten, Wheat, Egg

Directions

Prepare the Chicken

  1. Coat a baking sheet with cooking spray.

  2. Place flour and spices into a resealable bag. Using a fork, beat eggs in a medium bowl; stir in hot sauce and mustard.

  3. Place drumsticks into bag of flour mixture; shake to coat chicken. Dip each drumstick into egg mixture, then shake in flour mixture again.

  4. Place drumsticks onto prepared baking sheet. Drizzle one tablespoon melted margarine over each drumstick (it’s okay if it runs down the sides). Refrigerate for 30 minutes.

  5. Preheat oven to 400 degrees Fahrenheit.

  6. Bake chicken on center rack for 45–50 minutes, until juices run clear when chicken is pierced with a fork.

Credits

Description:

Reproduced from Simply Gourmet by Rivky Kleiman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Moshe Wulliger.

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What Cooks Are Saying

5.0 out of 5

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9 Comments

L Hodd •

Can you drizzle chicken with olive oil instead of butter? Also can you use bone in breast cut in half?

Avigael Levi Kosher.com Team •
Reply to L Hodd

Olive oil instead of margarine? Yes, sure.
We haven't tested this recipe with other types of meat cuts, but you for sure can try it!

Elka Smith •

Delicious and easy. It was much quicker and no mess to put flour and spices in a bag and just shake. The spices have a nice kick. I used a cut up chicken, not just drumsticks and it was great. A nice supper.

I also tried it with boneless chicken breasts and baked it for shorter. It was good too but not very juicy. I plan on trying to fry it next time.

Jennifer Eisenberger •

Can I use cutlets instead of on the bone?

Raquel Malul Kosher.com Team •
Reply to Jennifer Eisenberger

Sure, you may just have to adjust the cooking time.

rivka frank •

I’m so excited to make this- do you think it would be good to serve on shabbos day?

Raquel Malul Kosher.com Team •
Reply to rivka frank

Yes, I would just let it crisp up on the hot plate for a few hours before the meal.

Rachel Davis •

AmAzing