This Month’s Savory Family Favorite Recipe

oven fried chicken

Oven Roasted “Fried” Chicken

Enjoy my healthy version of “Fried” Chicken without the deep fryer.
(Serves 4 people)

Preheat oven to 350.

  1. Start by prepping one whole chicken, or 8 individual parts of your liking. You can use whatever parts of the chicken you’d like, white or dark meat or both.
  2. Next, make a seasoning base by combining all the spices below in the bowl. Note: These may be adjusted to personal taste or based on what you have in your kitchen.

2 Tbs of paprika

1Tbs garlic powder

1 Tbs onion powder

1 Tbs sea salt

1 Tbs thyme

1Tbs basil

1Tbs oregano

1 ts black pepper

1 ts cayenne pepper

  1. Make the coating:
    1. Flour mixture: Combine 2 cups of flour (you may use gluten free flour like “Pamela’s” or any other flour substitute), add the seasoning base, and mix well. Reserve in a bowl.
    2. Milk: In a separate bowl, pour 2 cups of buttermilk, regular milk, or milk substitute (almond milk, coconut milk, etc.)
  2. Coat the pieces in the flour then bathe the chicken in the milk, then coat with flour mixture again.
  3. Heat up oil (I use organic raw coconut oil) about ½” deep on stove top in a sauté pan and carefully brown the chicken pieces on each side for about 2-3 minutes until golden.
  4. Once browned, place the chicken on a baking sheet. I use a wire rack on a baking sheet, but you can place the chicken directly on a baking sheet.
  5. Cook the chicken in the oven for about 35-40 minutes (depends on the size of the pieces)

Serve with a side of homemade coleslaw, and a glass of hibiscus ice tea for an ideal summer supper!

This can be served cold as a great picnic main dish as well.

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