posted on: Thursday, August 22, 2013
The trick is to boil the chicken in low-fat or fat-free milk (or even lactose free milk), leaving it moist and completely cooked through before you bread and oven fry it. If you are lactose intolerant, it's still possible to eat dairy foods, the key is to learn what works best for you.
The end result is delicious, soft and moist on the inside and perfectly crisp on the outside.
We had my mother-in-law and two sister-in-laws and kids over for Sunday dinner so this is kind of a big recipe but feel free to adjust accordingly.
We served it with oven potatoes and large salad.
Perfect Oven Fried Chicken
Feeds about 6-8 people
4lbs chicken drum sticks with the skin on (about 16-20 drumsticks)
3-4 cups milk (low-fat, fat-free, or lactose free)
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon seasoned salt (or garlic or onion salt or some combination of the two)
1/4 teaspoon pepper
2 tablespoons finely chopped parsley (you can substitute dry herbs but will only use only 2 teaspoons of dried herbs)
2 tablespoons finely chopped oregano
2 tablespoons thyme
1/4 cup water
1 cup bread crumbs
1/3 cup parmesan cheese
1. Put chicken and milk is a large pot and simmer for about 20 minutes or until the chicken is fully cooked.
2. Remove chicken is strainer and allow to fully dry.
3. Mix together the flour, salts, pepper, and fresh herbs. (Feel free to substitute or play with different herb combinations. These just happen to be the herbs that are growing on our back porch these days.)
5. In a separate bowl or shallow dish, mix together the two eggs and water.
6. In a third bowl, mix the bread crumbs together with the Parmesan cheese.
7. Pass each chicken drum stick in the flour mixture, then the eggs mixture, and then the bread crumb mixture.This breads the chicken and makes the nice crispy outside layer.
8. Spray the outside of the chicken with cooking spray, place on a baking sheet and bake until crispy, about 30 minutes rotating chicken after 15 minutes.
This post was written while participating in my partnership with the National Dairy Council, and as always my opinions are my own.