Oven-Fried Chicken

I love doctor’s appointments, or at least I found a new reason to love doctor’s appointments after having babies and toddlers running around the house.  Two of my top requirements for a great doctor’s office are:  a) long wait times; and  b) lots of great magazines.  I especially enjoy visits to the doctor’s office if they have cozy chairs, soft elevator music, and maybe even a water dispenser.  It’s almost like a spa day.  In fact, I find myself feeling a little snippy if they call me in right away.

A few days ago, I was at the doctor’s office when I spied this oven-fried chicken recipe from the pages of this month’s Food and Wine magazine.  It looked absolutely delicious and I found myself thinking about it more than occasionally.  So, I decided to pick up the ingredients and talk my daughter into making a slightly adapted version.

Oven-Fried Chicken


1 1/4 cups all-purpose flour, separated

Kosher salt and freshly ground black pepper

1 cup whole milk ( I used low-fat milk)

1 tablespoon Dijon mustard

3 5-oz bags kettle-style potato chips (such as salt-and-pepper flavor), finely crushed

6 bone-in chicken thighs

6 bone-in drumsticks


Preheat the oven to 400°.   Place the racks in your oven in the upper and lower third of your oven.  Then, spray wire racks, used for cooling baked goods, with cooking spray and set them over 2 rimmed baking sheets.

In a bowl, place 1 cup of flour and some freshly ground salt and pepper.  In another bowl, whisk the milk, mustard and some more salt and pepper.  In a third bowl, combine the crushed potato chips and 1/4 cup of flour.

Give the chicken a light dusting with flour, removing any excess.  Dip the chicken in the milk mixture, followed by the crushed potato chip mixture.  Be sure to press the chips firmly to the chicken.  Transfer the thighs and drumsticks to the baking sheets.  Then, before baking, spray the chicken with cooking spray.

Place the chicken on the upper rack of the oven and bake for 20 minutes.  After twenty minutes, lower the drumsticks and thighs to the bottom rack and bake for about twenty minutes longer, until completely cooked and crispy.

Oven-Fried Chicken

This recipe was easy and delicious,…just ask my daughter!  You’ll have to pick up a copy of this month’s Food and Wine magazine to see their scrumptious ideas for what to make with the leftovers (or you could set up a few doctor’s appointments)!

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3 thoughts on “Oven-Fried Chicken

  1. Love the display containers! And, of course who can pass up fried chicken, especially when you don’t have to do it!

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