It’s fair to say that fried chicken is a very American dish. That is until I discovered it was more of a Scottish dish brought to North America and remixed. Then it was taken by Southern Americans and made into what it is today. Well thank goodness for the Scottish. Don’t be fooled, this oven fried chicken is crunchy and moist.
I don’t typically by a lot of gadgets (no room). But on one shopping trip I returned with a Silicone Non-stick Healthy Cooking Mat. Say what? A silicon mat that has portions elevated so hot air can circulate underneath the food. My point… Though I don’t always buy them I love new gadgets that make life easier. Of course, my immediate need for comfort food after an arduous week lead me to out my new dohickey to use.
In the end, I decide to drown my woes in fried chicken. Of course, frying is not really my thing. I hate standing over hot oil and I always get burned. So I was happy to have the mat on hand. I could make fried chicken without standing over a hot stove, getting burned or wasting a bunch of oil. Best of all I could make something bad and feel good about it. I think I might add some jalapeno cornbread to the menu. Woo hoo!!
Oven Fried Chicken
Makes 6 Servings
- 2 pounds of chicken
- 2 tablespoons of adobo seasoning
- ½cup of flour
- 1 teaspoon of paprika
- ½ teaspoon of salt
- ½ teaspoon of black pepper
- vegetable oil spray
Tools: silicon mat
*Note: If you do not have a silicon healthy mat, you can get similar results by placing the chicken on a rack in a baking sheet.
Preheat oven to 450 degrees.
Place silicon mat ( or wire rack) on a shallow baking sheet and spray with vegetable oil.
Pat chicken dry and sprinkle with adobo seasoning.
In a bowl combine flour, paprika, salt and pepper.
Dredge chicken in flour mixture and place on silicon mat.
Place chicken in oven and bake for 30 minutes.
After 30 minutes turn over and bake for another 30 minutes.
It’s healthier than it would be if I fried it in a pan!!