Deviled Oven ‘Fried’ Chicken

Recently I was craving some fried chicken but didn’t want to go through the hassle of actually making it. Or the hassle of extra time at the gym to work that grease off!

So I turned to another classic recipe from my Grandma. This chicken has a crispy crust and it’s tender and juicy- just like traditional fried chicken.

Marinate overnight in buttermilk, dijon mustard and garlic.

Coat the chicken in crushed cracker crumbs with sage and rosemary. The buttery richness of the crackers crisp up in the oven perfectly!

Before

The trick to getting a crunchy outside is to cook the chicken on a rack; don’t lay it directly onto a baking sheet where it will sit in its own juices and get soggy.

After: Golden brown deliciousness

Pair the fried chicken with some mashed potatoes for a real home-style taste. YUM.

Grandma’s Deviled Oven Fried Chicken

  • 2/3 cup buttermilk
  • 2 tsp Dijon
  • 2 cloves garlic, smashed
  • 2/3 cup cracker crumbs (I used Ritz)
  • 2 tbl grated Parmesan cheese
  • 1/2 tsp each dried sage and rosemary (crushed)
  • 1 tbl melted butter
  • 1 tbl olive oil
  • 4 to 6 skinless bone-in chicken thighs (depending on size)

Combine the first three ingredients in a large Ziploc bag and add in the chicken thighs, turn to coat. Refrigerate overnight.

Combine the cracker crumbs, cheese and herbs. Roll the chicken in the mixture to coat evenly. Place the chicken on a wire rack, then set on a foil lined baking sheet.

Drizzle the olive oil and melted butter over the chicken. Bake for 45 minutes in a 350° oven. Eat some while warm and crispy :-), then save the leftovers for lunches!

Enjoy!

- Erin

Daily Question: Do you have a favorite ‘short-cut’ for preparing a traditional recipe? Please share, leave a comment.