57 Reviews of Oven Fried Chicken II

From: Jaymee

On Jan 2, 2003

Not bad!! I was out of "Oven Fry" coating for chicken and turned to your recipe. Now I don't have to waste my money!! Yours is economical and tasty. I added a bit more spice and some cayenne which was just right for us. Also I lightly oiled the pan and most importantly, started the chicken out meaty side down so that when you flip it for the final cooking, the skin gets really browned and crispy from the oil. Thanks Helen for the great recipe.

From: WaterMelon

On Aug 4, 2004

OMG This is the BEST oven-fried chicken I've ever had! I used 2 boneless chicken thighs, quartered. I used a full tsp of paprika, black pepper but kept the rest the same. Added 1 tsp of chilli powder, 1/4 tsp cayenne and 1 tsp ground coriander. My bf said it tastes just like FRIED chicken. Definitely a recipe that I WILL repeat again! I'm thinking of making chicken burgers with this recipe. Yummy! Thanks for the recipe.

From: Marie

On Jul 29, 2003

Made this for dinner tonight and it was great! When I make this again, as a personal preference, I will add all garlic powder and no onion and a touch of cayenne pepper to spark it up a bit. I also added a little oil to coat the pan, but next time, I will line the baking pan with foil for easier cleanup. Thanks for posting, Helen.

From: Helping Hands

On Feb 28, 2004

This is my favorite oven-fried chicken recipe! Love it!! Even my husband, who does not particularly care for chicken, loves it. I add 1 tsp red pepper flakes for an added kick. After cooking as directed, I also place the chicken under the broiler for a few minutes to get it even crispier. Yum! Yum!

From: Jaymie

On Nov 6, 2002

I made this chicken for my family and they absoluetly loved it. My husbands co-workers even want a copy of the recipe.

From: Anne Norfolk

On Feb 11, 2003

Excellent recipe. I lightly oiled the pan and the chicken crisped up nicely. I will definitely make this one again soon.

From: Aunt Dawn

On Sep 15, 2003

Very good and very easy. I put olive oil in the pan, but, it still stuck real bad. I'll line the pan next time with alum. foil. I also put caynenne and extra garlic in it to spice it up a bit. I used chicken legs and it turned out very tasty.

From: digifoo

On Jan 6, 2006

I used a family pack of drumsticks since they were on sale. Based on the other reviews, I used foil in my pan (I used 2 baking pans with sides because of so much chicken) and sprayed it with Pam butter spray. I used 3/4 cup flour and doubled all the spice measurements cause I like spice. I turned it at 20 minutes then cooked another 20 minutes. Thermometer said it was done. Taste and texture of fried chicken without all the grease. I served it with mashed potatoes and green beans that were seasoned with paprika.

From: GailS2

On Sep 19, 2003

This is a great recipe! It never occurred to me that I could oven fry chicken without any added oil or butter. The fat that was in the chicken skin did a terrific job. My only change was that I did add more spice and salt. That is a personal preference. My husband and I like a spicier flavor. Because I had 5 drumsticks and 5 thighs, I tripled the recipe, but doubling it would have been enough. I lined the pan with aluminum foil and sprayed with cooking spray for an easier cleanup. Found that flipping the chicken every 15 minutes or so kept it from sticking too much. Very nice - crispy, tasty and little effort. Thank you for a wonderful recipe. Will surely make it again.

From: Mary in OR

On May 24, 2003

I was VERY pleased with this recipe,so quick and easy and delicious. It is definitely a keeper.