Oven Fried Chicken

Oven Fried Chicken

  • Prep Time: 15 mins
  • Total Time: 1 hrs 15 mins
  • Servings: 6

    • About This Recipe

    “Great hot or cold..”

    Ingredients

  • 3teaspoonswhole grain mustard
  • 3/4 cupmelted butter
  • 2garlic cloves, crushed
  • 2cupsfine breadcrumbs
  • salt and pepper
  • 2tablespoonsfinely chopped parsley
  • 1 1/2 teaspoonsoregano
  • 1/2 cupgrated parmesan cheese
  • 6largechicken legs

    • Directions

  • Preheat oven to 180C degrees (350F degrees) Combine butter, garlic, and mustard in a shallow bowl.
  • In a plastic bag, combine remaining ingredients except chicken.
  • Dip chicken pieces in butter mixture then place in plastic bag of breadcrumbs and shake until well coated.
  • Place chicken pieces in greased baking dish and bake at 180C degrees for 1 hour or until done.
  • Nice served hot or cold, and good for picnics.

    • Reviews

  • “Had a good garlic taste to it.I liked using the mustard on it, it gave the chicken extra flavor.”

  • “I love this recipe. I used boneless skinless chicken breasts so I increased the cooking temp to 400º and reduced the time to 35 minutes so the chicken would get crispy and not over done. I also didn’t have any whole grain mustard, so I replaced it with ½ Dijon and ½ salad mustard. The chicken was moist the breading crispy and it was simple to make. What else could I ask for? Thank you for the posting.”

  • “This was excellent!!!I love the added mustard taste!I didn’t have fresh parsley, so I had to use dried.We had this with sliced, roasted potato and corn.I will make this again.Thank you! :)”

  • “This was very good, I made a couple of small changes.I didn’t have parsley so I put in about 1/2 tsp of dried basil & I only used about 1/4 cup of butter & 1/4 cup of olive oil.I used chicken breast on the bone so the timing was perfect.Thanks for a great recipe Evie!”

  • “This was easy and tasty! The chicken was crunchy on the outside and moist on the inside.I used quarter leg chicken, which I enjoyed..but I will be using chicken breast on the bone next time, as my husband prefers it.Will be using this recipe again!”

  • “Very good. I added some basil to the dry mixture and used panko crumbs for the breading.We will definitely make it again!”

  • “I thought this was great! I used thighs instead and they were so juicy I couldn’t believe it. I’m trying the breading on fish for dinner tonight, and I can’t wait to let everybody know how it works. Thanks!”

  • “Delicious! I omitted the mustard because we didn’t have any, but it still tasted fantastic. Very eay to make and tastes just as good reheated the next day.”

  • “Great chicken! I liked the mustard. Used release foil instead of spray. Nice flavor. I like, a another poster sprayed the chicken with Pam before placing in the oven to get a good browning.Thank You Evie!”

  • “I made the recipe omitting the oregano and cooked the chicken at 350 for 30minutes skin side down and then turned them over for an additional 30 minutes.I also sprayed the topside with Pam to prevent the skin from getting overly dark. It was Excellent! I would make this again anytime, in fact I may try this on a batch of wings.”

  • “Definately tasty! I had one leg and took two to work the next day for dinner! Had a good taste to it and to me couldn’t taste the mustard at all (though I am a BIG garlic lover). “

  • “We love this recipe. It is so easy and tastes wonderful. The first time I made this I substituted feta for the parmesan– only because I was out of parmesan. It was really good. Since then I’ve made it two more times following the recipe as noted and it came out just great. I highly recommend this recipe to others. “

  •
    ← PREV POST NEXT POST →
    ORIGNAL POST