Chicken-Oven Fried

I offer several different recipes for this healthier, fat reduced, method of preparing delicious chicken. Use those listed above under Basic and Traditional Canadian Recipes one of the coatings listed under Mixes of Convenience

OR

Method 3

Use and follow directions for Bake on Crumb Coating Mix as given in chapter-Mixes of Convenience.

Method 4

Use and follow directions for Crispy-Oven-Fried Chicken Mix, as given in chapter-Mixes of Convenience.

Method 5

1 frying chicken, disjointed

2 eggs, slightly beaten

1 tsp. salt

3/4 tsp. pepper

1 cup fine dry bread crumbs

1/2 cup fat

1/4 cup melted butter or margarine

1. Dip chicken in egg, then in seasoned crumbs.

2. Brown quickly on all sides in hot fat in large skillet.

3. Arrange chicken pieces, without overlapping, in a shallow roasting pan. Dribble with butter. (The first three steps can be done ahead of time and the chicken refrigerated until it is to be used).

4. Roast uncovered, in a moderate oven, (350 F.), 30 minutes or until tender. If desired, add 1 to 2 tsp. ground marjoram, sage, or poultry seasoning to the bread crumbs. Serves 4.

Method 6 Crispy Oven-Fried Chicken

3 chickens, cut up

Dry mix:

3/4 cup butter or margarine for pans

1-3/4 cup flour

2/3 cup yellow corn meal

1 Tbsp. chilli powder

2 tsp. seasoned salt

 1 tsp thyme or oregano leaves

1/2 cup parmesan cheese

Liquid

1-12 cups butter milk

Instructions

Dip chicken in buttermilk. Roll in dry mix; allow coating to dry a few minutes. Place in greased pan cook as above.

Method 7- Marinated in orange juice, then rolled in oats and butter

1 cup orange juice

1 Tbsp. salad oil

1 Tbsp. salt

¼ tsp. pepper

3 lbs chicken, cut up

1 ¼ cups quick- cooking oats, uncooked

¼ cup butter or margarine

                     i.        In 13” by 9” baking dish, mix first 4 ingredients; add chicken, turning to coat well. Cover; refrigerate at least 4 hours, turning often.

                    ii.        About 1 hour before serving: coat chicken with oats.

                   iii.        Line jelly-roll pan with foil; add butter and melt in 400F. oven. Remove from oven; tilt to spread butter evenly.

                   iv.        Arrange chicken in one layer in pan, turning to coat with butter

Bake 40 to 50 minutes until chicken is fork- tender, turning once 
©Al (Alex-Alexander) D. Girvan. All rights reserved.