Oven-Fried Herb Chicken

Here’s another request from one of my cookbooks. Neither Ox nor I have tried the Cajun Pot Roast yet, but Ox assures me that she’s going to try it out after her husband gets paid again.

In the meanwhile, who doesn’t love fried chicken? Or something that is at least close to fried chicken, like this?

Oven-Fried Herb Chicken

Serves 6

2 ½ to 3 pounds meaty chicken pieces
2/3 cup cornflake crumbs
1 teaspoon paprika
¾ teaspoon garlic salt or onion salt
½ teaspoon poultry seasoning
½ teaspoon dried basil, crushed
½ teaspoon dried oregano, crushed
½ teaspoon pepper

Remove skin from chicken if desired. Rinse the chicken, but don’t pat dry.

In a plastic bag or bowl combine cornflake crumbs, paprika, garlic salt or onion salt, poultry seasoning, basil, oregano, and pepper. Place chicken pieces, one or two at a time, in crumb mixture. Shake or turn to coat evenly. Place chicek pieces, skin side up, on a rack in a shallow baking pan so the pieces do not touch.

Bake uncovered in a 350 degree F oven for 40 to 50 minutes or until chicken is tender and no longer pink. Do not turn during cooking

Source: What’s for Dinner? From Better Homes and Gardens Books, Inc. © 1995

Notes from the Hare

The breading can also be used for oven-fried fish using a 425 degree F oven and allowing 4 to 6 minutes of cooking time per inch of fish.