Recipes and Tips for Healthier Living and Smarter Budgeting

Tuesday, June 18, 2013

Oven-Fried Chicken

A couple years ago when trying to find a healthier "fried" chicken recipe, I came upon this recipe from and we all loved it! So it now qualifies as a Family Favorite recipe. 

As a bonus, I learned that paprika is not always just for garnish: Yes, the amount written below is correct.

Note: I ended up with a lot of extra dry mixture and am thinking that the chicken pieces the recipe author used were bigger than the ones I used. But I couldn't have fit any more pieces in my 9 x 13 dish. So now I either half the dry mixture or double the amount of chicken I use.

Oven Fried Chicken

8 boneless, skinless thighs (I used breast pieces)
2 Tb. paprika
2 c. flour
2 tsp. salt
1/4 tsp. garlic powder
1/4 c. butter

Combine all ingredients except chicken and butter. Melt butter in 9 x 13 baking dish.

Coat chicken with dry mixture and place in pan with melted butter.

Cook at 425 for 20 min. Remove from oven and turn chicken over.

Cook an additional 20 min at 425.


Carolyn said...

We have a recipe that is similar to this one. Honestly I don't make much chicken because I'm vegetarian. But occasionally we'll buy some chicken and to get the kids to eat it, I have to make it into home make chicken nuggets!

jcgk said...

I used this flour mixture this week...I halved the whole recipe and still had some left over. It seems to me that most dry-coat recipes make more than needed. G loved this, too (which I wasn't sure of because of all the paprika).

Katrina said...

That's great to know: Thanks! Crazy that half the recipe would still be too much... I'm glad G liked it!


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