Oven Fried Chicken
The ultimate comfort food, Oven Fried Chicken delivers crispy, golden goodness without the guilt! This easy weeknight dinner is perfect for families or gatherings, combining juicy chicken with a crunchy, flavorful coating. You'll want to make this again and again!
Equipment
- Skillet
- Air Fryer
- Food Processor
- Oven
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 6 large bone-in drumsticks skin removed
- 2.5 cups bran flakes 4.5 ounces (use gluten-free corn flakes for GF)
- 3 tsp kosher salt less if using regular salt
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- 0.5 tsp fresh black pepper
- 0.25 tsp cayenne pepper
- 0.25 cup Hellman's light mayonnaise
- 1 tsp Dijon mustard
- Oil spray
Instructions
- Preheat your oven to 400°F (200°C). This is essential for achieving that crispy exterior.
- Take the drumsticks and rinse them under cold water. Pat them dry with paper towels, as this will help the skin crisp up nicely.
- Season the chicken with 1 teaspoon of kosher salt, ensuring each piece is well-coated. This initial seasoning step is crucial for flavor.
- Line a baking sheet with foil and place a wire rack on top. This will allow the heat to circulate all around the chicken, promoting even cooking.
- Spray the rack with a bit of oil to prevent sticking. This small step will save you a lot of hassle later.
- Next, prepare your coating. In a food processor, crush the bran flakes until they reach a fine consistency. This will be the crunchy coating for your chicken.
- In a mixing bowl, combine the crushed bran flakes with the remaining salt, paprika, garlic powder, black pepper, and cayenne pepper. Mix well.
- In another bowl, mix together the mayonnaise and Dijon mustard. This mixture will help the coating stick to the chicken.
- Using a cooking brush, brush the mayonnaise mixture onto each piece of chicken, making sure to coat them thoroughly.
- Next, roll each piece in the bran flake mixture until well-coated. You want a thick layer to ensure maximum crunch!
- Place the coated chicken pieces on the prepared rack. Give them a light spray of oil to help with browning.
- Bake in the oven for 40 to 45 minutes. You’ll know they’re done when they’re golden brown and the internal temperature reaches 165°F (73.8°C).
- For an extra crispy finish, spray the tops with oil and air fry at 370°F (187°C) for 22 to 24 minutes, turning halfway and spraying again. This final touch is key to achieving that irresistible crunch.
Notes
- Tip 1: Allow the chicken to rest for a few minutes after baking. This helps the juices redistribute, ensuring a moist bite.
- Tip 2: Always use a meat thermometer to check that the chicken has reached 165°F (73.8°C) in the thickest part.
- Tip 3: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to maintain crispiness.
- Tip 4: This recipe is great for batch cooking. Make a larger quantity and freeze for quick meals later!