While growing up, one of my favorite Sunday lunch menus was fried chicken, homemade mashed potatoes, sweet peas and carrots and homemade biscuits. All this was served piping hot, with glasses of ice cold brewed tea with which to wash it down.
With all the emphasis on cutting back on fried foods these days, it is a menu that has pretty much been eliminated from my family’s diet. With the discovery of this recipe for oven fried chicken, however, I may be able to whip up something dangerously close to that which I remember so fondly.
- 12 chicken thighs
- 3 eggs
- 1 cup all-purpose flour
- 1 cup seasoned Italian bread crumbs
- salt & pepper to taste
- 1 teaspoon paprika
- ½ cup vegetable oil
- Preheat oven to 350°F.
- Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
- Dredge the chicken, piece by piece, in the flour, then the egg, then the bread crumbs until all pieces are coated.
- Pour the oil into a 9 x 13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste.
- Bake for 30 minutes; then turn chicken over and bake for another 30 minutes.
- Remove from oven and drain on paper towels.