Spicy Oven Fried Chicken
Spicy Oven Fried Chicken
Fried chicken is a staple in many Americans' household. It certainly was in mine. When I started a healthier diet and still wanted to eat fried chicken, I created this recipe. This chicken is cooked in about 2 to 3 tablespoons of extra virgin refined coconut oil. Looks like fried chicken and taste like fried chicken.
Ingredients
- 4 chicken thighs
- 4 chicken legs
- 1-1/2 cup all-purpose flour
- 3 to 4 tbsp Spicy All-Purpose Blend
- salt
- 1 cup buttermilk
- 1 tbsp spicy mustard
- 1 egg beaten
Instructions
- Preheat oven to 400 degrees so you will be ready to transfer from skillet to oven. Line a shallow baking pan with foil or parchment paper. I prefer parchment.
- Wash and trim the excess fat from chicken thighs. Add flour to a bag and add 1 1/2 tablespoons of spice blend and salt and shake. I save cereal bags to use for shaking. Set aside.
- In a medium side bowl, add beaten egg and milk and 1/2 teaspoon of salt and 3 teaspoons of spice blend, using a fork to mix. Set aside.
- Add chicken to bowl, one piece at a time, immerse in wet batter well and transfer to bag, no more than 4 pieces at a time. Shake well.
- Heat oil in a large skillet on medium-high heat. Add chicken one piece at a time, (shake off excess flour before adding to skillet) cooking only 4 pieces at a time, without crowding the skillet. Reduce the temp to medium and cook until lightly golden on both sides; should only take about 5 minutes per side.
- Remove chicken from skillet and place each piece on baking dish, not crowding the sheet. Place chicken in oven. Follow steps to cook the next batch and add to baking sheet. Thighs will take 7 to 8 minutes longer to cook than legs. You can also remove the first batch a few minutes earlier that the last. If you cook the thighs first there will be no need to do so.
- Place chicken in oven and bake for 40 minutes or until golden brown. Remove chicken from oven and transfer chicken to a draining rack and let rest for about five minutes. Serve and enjoy!
