Easy Southern Oven-Fried Chicken
"quick and easy from newspaper. One of most requested recipes I use what ever pieces of chicken I have on hand to make."
photo by Chef shapeweaver
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
6 pieces chicken
- Serves:
- 6
ingredients
directions
- Strip skin from chicken pieces.
- Pour buttermilk over chicken in plastic or glass container. turn chicken pieces to coat evenly. Cover and refrigerate several hours or overnight.
- Preheat oven 425F Smear 9x13 with oil. set aside.
- Drainbuttermilk from chicken, place chicken on rack to drain. Combine bread crumbs with paprika, salt, thyme, and pepper roll chicken in bread crumbs. Arrange in single layer in prepared pan. Bake 30 minutes. Turn chicken. Bake 15 to 20 minutes longer.
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Reviews
-
Before getting on with this review, I have to say " First, I'm pleased to be the first one to rate this recipe. :)". Now, on with the review, " This recipe was made on 3/28/12 for the " Peppercorn~Black Pepper Event " in the Food Photo Forum. Instead of using chicken parts, only 4 chicken legs were used and the amount of bread crumbs were adjusted accordingly. But the amount of seasonings were left the same. I didn't read the recipe carefully and left skin on the chicken. Also I felt that 2 Tblsps. of oil wasn't enough to prevent sticking,so I upped it to 1/8 cup. Now my SO thought it was pretty good, and even though I don't care a whole lot for dark meat I found it quite tasty. Thanks for posting and, " Keep Smiling :) "
Tweaks
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Before getting on with this review, I have to say " First, I'm pleased to be the first one to rate this recipe. :)". Now, on with the review, " This recipe was made on 3/28/12 for the " Peppercorn~Black Pepper Event " in the Food Photo Forum. Instead of using chicken parts, only 4 chicken legs were used and the amount of bread crumbs were adjusted accordingly. But the amount of seasonings were left the same. I didn't read the recipe carefully and left skin on the chicken. Also I felt that 2 Tblsps. of oil wasn't enough to prevent sticking,so I upped it to 1/8 cup. Now my SO thought it was pretty good, and even though I don't care a whole lot for dark meat I found it quite tasty. Thanks for posting and, " Keep Smiling :) "
RECIPE SUBMITTED BY
I love to cook, I often try a recipe only a few times then look to try another even if the last one was good. Therefore I have a lot of really good recipes . I love to look at cooking web cites and find new recipes. I like to help people with their cooking problems though now since seeing so many competent cooks on this site.I do not feel I am as capable as before. I feel everyone can learn how to cook and many problems will be lessened if they learn. A major Part of being a good cook is having good recipes. people gain confidence, variety, money saving ideas and health. Knowing or eating only a few dishes would be depressing. It seems at every different place I make different things That people like here it is dessert. in Portland it was muffins. I haven't posted many as I don't want to wade through all the recipes here<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"><img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif">
