Lindy Boggs’s Oven-Fried Chicken
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup butter
- ⅓cup flour
- 2eggs
- Salt to taste
- 1tablespoon paprika
- 2tablespoons lemon juice
- 1cup cracker crumbs
- 2½pound chicken, cut in equal size pieces
Nutritional analysis per serving (3 servings)
1137 calories; 80 grams fat; 28 grams saturated fat; 1 gram trans fat; 30 grams monounsaturated fat; 16 grams polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 77 grams protein; 1091 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place butter in 13-by-9-by-2-inch baking dish and place in 350-degree oven to melt butter.
- Step 2
Flour chicken pieces and set aside.
- Step 3
Beat together eggs, salt, paprika and lemon juice. Dip chicken pieces, one at a time, in egg mixture, then in cracker crumbs. Arrange pieces, skin side down, in melted butter in baking dish and bake for 45 minutes at 350 degrees, turning once.
Private Notes
Comments
My husband is from Richmond. His grandmother fried her chicken in a cast iron skillet... And this was the best, non-greasy chicken he's ever eaten. Like Boggs, and Cokie too no doubt, working women need a reliable recipe they can do in an hour and still focus on the children while editing reports and fielding phone calls. The lemon and paprika provide a necessary tartness and spice in opposition to the rich butter. I used Panko and achieved a lovely golden brown, even crust. Thank you!!
Dry out the chicken in the fridge or with a paper towel, then run it through a round of flour, well-shaken off, before going to the egg step.
I made this by the recipe last night using oyster crackers and baking it for an hour. Had planned on doing a different recipe, so the chicken was marinated in buttermilk. It turned out great! Forgot how much easier (and less messy) "frying" chicken in the oven is. This will be my go-to recipe from now on.
This is a keeper. It’s my kind of recipe because it’s simple but delicious. My husband loved it too. I used free range chicken cutlets and reduced the cooking time to 30 minutes. It then makes it easy for me to use the leftover cutlets in a sandwich I also substituted Panko crumbs. You really could have a lot of fun with this recipe but as is, it’s wonderful I enjoyed reading the other comments and plan to give some of the hints and tips a try next time I make it. I served these with the homemade Mediterranean chickpea salad as well as a Yukon gold potato salad. What a delicious meal!
My family loved this but the crust didn’t stick to it. Not sure what I did wrong.
Excellent chicken. I used panko but otherwise just followed the recipe. Served with corn on the cob and mashed potatoes made it just perfect! It’s in my favorites folder.