At some point in my life, I might get myself an air fryer, but until then, it’s the oven for me! This recipe has all of the flavor of actual fried chicken without the fuss and the oil. Whoever invented the idea of oven-frying anything is a genius.
Ingredients:
- 6-7 pieces of mixed chicken drumsticks and thighs (skin on)
- 2 tablespoons of salt
- 2 tablespoons of pepper
- 1 tablespoon of chili powder
- 1 tablespoon of garlic powder
- 2 cups of flour
- 1 cup of Panko breadcrumbs
- 1 cup of Italian breadcrumbs
- 3 eggs
- Butter (optional)
Tips:
- A meat thermometer can come in very handy when you’re trying to see if the chicken is fully cooked.
- You’ll need a cookie sheet and a baking rack.
How to serve:
- I like to serve this with Zoodles, rice, and scrambled eggs from the left over eggs.
- You can also serve it with the traditional mashed potatoes and coleslaw.
Directions:
- Place the chicken, 1 tbsp of salt, pepper, and garlic powder, and 1/2 tbsp of chili powder in a bowl and mix well.
- Marinate overnight.
- Prepare a shallow bowl and put the flour in with the rest of the salt, pepper, garlic powder, and chili powder.
- In another, beat the three eggs.
- In another bowl, pour in the Panko and Italian breadcrumbs.
- Preheat your oven to 375 degrees.
- Working piece by piece, dredge the chicken in the flour, eggs, and breadcrumbs. Press down in the breadcrumbs mixture to ensure that the piece is thoroughly covered.
- Place the pieces on the cooling rack, which should be laid on top of the cookie sheet.
- Cut off little pieces of butter and place them on top of each piece.
- Bake in the oven for 45-50 minutes.
- Test the chicken with a meat thermometer to make sure it’s at least 165 degrees.
- Cool the chicken for 5-7 minutes.
- Ready to serve.
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