Oven-Fried Chicken(From Jane Brody'S Good Food Book)
Juicy oven-fried chicken legs and thighs with crispy breading, Parmesan, and herbs, baked to perfection—ideal for a comforting, flavorful family dinner or casual gathering.
Ingredients
Instructions
- Place chicken in a shallow bowl and cover with skim milk.
- Soak the chicken for 15 minutes or longer, refrigerating to keep cold.
- In a shallow bowl, combine bread crumbs, grated Parmesan, crumbled parsley flakes, and black pepper.
- Remove chicken from milk and coat each piece thoroughly in the breading mixture.
- Place the coated chicken on a greased baking sheet.
- Lightly spray the chicken with vegetable oil spray, if desired.
- Bake in a preheated 375°F oven for 45 minutes until golden and cooked through.
Tips & Substitutions
For extra crunch, consider using panko bread crumbs instead of regular ones. You can also substitute the Parmesan with another hard cheese like Pecorino Romano. If you want to add more flavor, try seasoning the milk with garlic powder or hot sauce before soaking the chicken. This dish pairs wonderfully with sides like Hash Browns In Casserole for a comforting meal.
Serving Suggestions
Serve the oven-fried chicken with a side of steamed vegetables or a fresh salad for a balanced meal. It also goes well with mashed potatoes or rice. For a fun twist, pair it with Easy Chicken Roll-Ups for a family-friendly dinner. Don't forget to drizzle some honey or hot sauce over the chicken for added flavor!
Storage & Reheating
Store any leftover oven-fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and warm it in a preheated oven at 350°F for about 15-20 minutes, or until heated through, to maintain its crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Oven-Fried Chicken(From Jane Brody'S Good Food Book) contains roughly 219 calories, with 7g protein, 10g carbohydrates, and 17g fat. It is an excellent source of vitamin A (29% of the Daily Value), and a good source of protein and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other parts of the chicken for this recipe?
Yes, you can use chicken breasts, wings, or even cut-up whole chickens. Just adjust the cooking time accordingly, as different parts may require more or less time to cook through.
Can I make this recipe gluten-free?
Absolutely! Substitute the dry bread crumbs with gluten-free bread crumbs or crushed gluten-free cereal for a similar texture. Just ensure that all other ingredients, including the cheese, are gluten-free as well.
What can I use instead of skim milk?
You can substitute skim milk with buttermilk for a richer flavor and extra tenderness. Alternatively, non-dairy milk like almond or soy milk works too, though it may slightly alter the taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).