Make Ahead
Grandma Virginia's Oven-Fried Chicken
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82 Reviews
Jenny A.
April 30, 2018
Made it. Was delicious. However, turned out more like roasted chicken for me than fried. Not sure what I did wrong. I think I need a roasting pan with a rack and not just a baking sheet with foil. the juices from the chicken were making the bottom side gummy instead of really crispy.
luvcookbooks
April 30, 2018
Looking at comments, a rack is helpful. I think the initial browning in butter and the flour coating give it A “fried” feel, but it isn’t really fried. If you don’t have a rack, you can also turn it and roast both sides. All this makes the recipe a bit more complicated. As it started, was a quick, easy meal for a very busy housewife!
Jenny A.
April 30, 2018
Totally agree. I actually tried to pre-fry it in oil instead of butter and it still just blistered like a roasted piece of chicken. Might be because i didn't let the chicken warm up enough. I sat it on the counter and patted it dry for like 10 min but it was still a little cold. It's definitely delicious regardless. I'm on the hunt for a great, oven-fried chicken recipe. I'm going to have to keep looking i think
luvcookbooks
April 30, 2018
I would try Amanda Hesser’s mom’s chicken recipe. It’s on this site and it’s great.
Shirley C.
January 28, 2017
Can I use coconut flour instead of regular flour?
Michelle D.
January 29, 2017
I've tried almond flour for similar recipes with good success. Haven't tried coconut but I bet it would work. Both will probably be less crisp than with regular flour, but still good.
Sahra
May 5, 2016
I've made this a few times now,and it's been welcomed with great enthusiasm. I add some spices and smashed garlic to my brine for added flavour.
Thanks for the idea to brine. Makes it terrific.
Thanks for the idea to brine. Makes it terrific.
Kate
August 17, 2015
Made this tonight, was good, though didn't brine the chicken due to time. Will definitely brine next time, as the chicken was dry, but still good. No celery seed, used Goya adobo, garlic powder, and black pepper.
Michelle D.
April 20, 2015
Great recipe. I cut up a whole chicken and replaced the celery salt with other spices that I had on hand. I found the chicken plenty crispy baked in the same skillet I browned it in, and found--as always--that dredging in a shallow dish worked as well as a disposable plastic bag.
luvcookbooks
April 21, 2015
Will have to try the skillet to oven method. My mom shook her chicken in a paper bag. Cheaper than plastic. I find shaking it quicker and the chicken is more thoroughly coated than when I use a plate, although I admire the sustainabity of the plate method. For me, shaking is also a little neater. I get flour all over the kitchen with the plate. Thanks for trying the recipe!
NotTooSweet
February 7, 2015
Just made this and the chicken was finger licking good! Followed the recipe exactly except for cooking on racks over a foil lined baking sheet. The thighs (bone-in) were done in 30 minutes and were so juicy and delicious. Will definitely make again!
Suparna B.
January 16, 2015
The salt brine was genius and made this recipe. Used chicken thighs and gluten free panko. Mixed in cayenne, onion powder and some grated Parmesan in the coating. And it tasted better the next day. It's a keeper
kitchenkittn
November 6, 2014
Does this work okay with oil instead of butter? Chicken is ready to go and I realized I have no butter! :(
luvcookbooks
November 9, 2014
Hey, I'm sorry I didn't catch this earlier. How did this turn out? I am from Wisconsin the dairy state and rarely without butter. If you have an emergency question, you can put it up on Hotline and mark it urgent. I have gotten answers within seconds to minutes from Hotline.
Cody A.
November 4, 2014
Hi all,
I was confused whether this recipe calls for dredging with an egg to make the breading stick or recommends to just coat the chicken dry?
I was confused whether this recipe calls for dredging with an egg to make the breading stick or recommends to just coat the chicken dry?
luvcookbooks
November 3, 2014
My mom made it with breasts as well as dark meat- they all cooked together for the same amount of time.
chinamommy1
November 3, 2014
Can you use chicken breasts instead? and how long to cook in oven then?
Boomdog02
October 15, 2014
By the way...this works great for wings too!!! Just adjust your cooking time down.
Boomdog02
October 15, 2014
Gotta say after years of experimenting with many methods of oven frying chicken...I finally tried this one. After 5 times I am sold...this comes about as close as you can to deep frying, without much of the mess and oil. I add some smoked paprika, onion and garlic powder to my dredge, and the flavor is great, moist bird, crispy skin. Brining is key!
Lancealink
September 18, 2014
Made this tonight as a last minute dinner, so I skipped the brine, used bone-in thighs-subbed paprika for the celery salt since i had none on hand. Was delicious. I'm a fried chicken fanatic, never cared too much for oven-fried iterations but this really stacked up. Can't wait to try it with the brine.
luvcookbooks
September 11, 2014
Medium to medium high, adjust if it's browning too fast (burning) or too slowly, about 4 minutes per side.
michael W.
September 9, 2014
simple question from a novice here. When you say brown the chicken, what's the temperature on the skillet and for how long approximately? Medium for 4 minutes?
Louise
July 15, 2014
I cooked mine about 4 minutes on each side - you want the skin to be a lovely golden brown.
Smorgie138
June 12, 2014
I need a bit of clarification as I have never brined before, #1 in the directions calls to Dissolve the kosher salt in several cups of water and pour over the chicken in a plastic container. Cover and refrigerate overnight. (We used 3 1/4 cups of water.) Exactly how much kosher salt am I to use? The 1 tablespoon that is listed in the recipe? Please excuse my ignorance in this matter. Just does not seem that 1 Tablespoon is enough for the amount of water.
luvcookbooks
June 12, 2014
Yes, try the 1 T that is listed in the recipe. I left the amount of water a little up to you depending on the size of the container and the chicken pieces. It's a light brine to add flavor to the chicken and keep it moist. You can always adjust as you wish ...
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