Oven-Fried Chicken

Sunday lunch at my Grandma's house was my favorite meal of the week by far. I remember how she made the best fried chicken in a skillet over the stove or in the electric skillet.

It always came out perfect. Golden crisp. Still juicy inside. Not dry. Flavorful.

I can't ever do it right. Never. Mine is always burnt on the outside, still uncooked on the inside or something crazy like that.

But that all changed until I started making oven-fried chicken!

Its a perfect golden crisp on the outside, juicy inside, and flavorful.

Plus I don't go through an entire can of Crisco or bottle of vegetable oil trying to make it!
My measurements aren't perfect, as it totally depends on what chicken pieces you are cooking and how much you are cooking. But this is my favorite (and my husband's also) chicken!

Oven-Fried Chicken

Prep: 15 minutes Bake: 40-50 minutes Serves: 4-5

2 eggs

1/3 cup milk

2 tsp paprika

salt and pepper to taste

2-3 cups flour, or seasoned chicken breading of your choice (we like Zatarain's or Louisanna)

3 1/2 - 4lbs Chicken drumsticks, or thighs, breasts, etc. 

2/3 cup vegetable oil

Preheat oven to 425°

Line a baking dish with aluminum foil and place a cooling rack in it.

Lightly brush the rack with olive oil to prevent too much sticking of the skin.

Whisk together the eggs, milk and paprika, salt & pepper in a medium sized bowl.

Coat each piece of chicken with the egg wash, then dredge into the flour.

Place onto the rack in the baking dish.

When all the chicken is coated well place in the oven.

Meanwhile, heat the vegetable oil in a saucepan on the stove.

Let it get well heated, about 5-7 minutes.

Slide the rack with the chicken on it out and carefully pour the heated oil over each piece of chicken until all oil has been used.

Let continue to cook.

Turn after about 20 minutes or so, so each side can get a golden color.

After chicken reaches the proper temperature, after about 40 minutes or so, remove from oven, let rest a few minutes, and serve!