Crusty Oven-Fried Chicken Recipe

4.5 5 7
Publisher Photo

Crusty Oven-Fried Chicken Recipe

Read Reviews
4.5 5 7
Publisher Photo
"Soy sauce adds a touch of Asian flavor and paprika lends rich color to this moist mouthwatering entree," says cook Karen Arthur from her Wainfleet, Ontario home. "It's super easy to double or triple the recipe for company, too!"—Karen Arthur, Wainfleet, Ontario
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + standing Bake: 50 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + standing Bake: 50 min.

Ingredients

  • 1/4 cup soy sauce
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 2 chicken legs with thighs
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper

Directions

In a large resealable plastic bag, combine the soy sauce, oil and garlic; add chicken. Seal bag and turn to coat; let stand for 15 minutes, turning once.
In a shallow bowl, combine the remaining ingredients. Drain and discard marinade. Coat chicken in crumb mixture. Place in a greased 8-in. square baking dish. Bake, uncovered, at 350° for 50-55 minutes or until juices run clear. Yield: 2 servings.
Originally published as Crusty Oven-Fried Chicken in Country Woman July/August 2004, p37

Nutritional Facts

1 each: 406 calories, 25g fat (5g saturated fat), 105mg cholesterol, 1992mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 36g protein.

  • 1/4 cup soy sauce
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 2 chicken legs with thighs
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  1. In a large resealable plastic bag, combine the soy sauce, oil and garlic; add chicken. Seal bag and turn to coat; let stand for 15 minutes, turning once.
  2. In a shallow bowl, combine the remaining ingredients. Drain and discard marinade. Coat chicken in crumb mixture. Place in a greased 8-in. square baking dish. Bake, uncovered, at 350° for 50-55 minutes or until juices run clear. Yield: 2 servings.
Originally published as Crusty Oven-Fried Chicken in Country Woman July/August 2004, p37

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCrusty Oven-Fried Chicken

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Potroast911 User ID: 3101033 71404
Reviewed Nov. 8, 2012

"This was alright. There really was nothing special about it though. It was a nice enough dinner but not one I'd go out of my way to make again. All-in-all unmemorable."

MY REVIEW
periodontics User ID: 2064148 136893
Reviewed Aug. 31, 2011

"The coating was very good but the skin on my chicken was so thick and fatty. Has anyone tried making this without the skin?"

MY REVIEW
Cheryl_Binstock User ID: 5764622 143457
Reviewed Mar. 11, 2011

"Wow!! Fantastic flavor and the sesame seeds are the perfect topping, one I'd never considered before. Thanks for sharing this recipe!"

MY REVIEW
lssrls User ID: 1447889 136892
Reviewed Dec. 27, 2008

"This was very good. Also did not use sesame seeds but still very good flavor !"

MY REVIEW
apjohnson User ID: 3325890 71370
Reviewed Sep. 18, 2008

"very good! I did not do the sesame seeds but the chicken itself was very flavorful."

Loading Image