Easiest Way to Prepare Tasty Eli's Real Oven-Fried Chicken

Eli's Real Oven-Fried Chicken. Reviews for: Photos of Oven Fried Chicken II. This recipe fries chicken in the oven so it's cleaner, healthier, and easier. It's coated with a seasoned flour mixture, baked to perfection, and ready in an Butter might be the real secret to this oven-fried chicken's amazing flavor.

It was gone too soon… Oven Fried Chicken with Broccoli + Honey Garlic Sauce! Now this is the perfect meal for a fussy eater and even just for a regular family. This Oven Fried Chicken has all the flavors of the deep fried chicken without all the extra fat and oily mess! You can cook Eli's Real Oven-Fried Chicken using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Eli's Real Oven-Fried Chicken

You need 9 of boneless chicken thighs.
It's 5 of egg whites slightly whipped.
It's of breadcrumb mix.
You need 1 of BAR-B-QUE SEASONING.
It's 1/2 cup of quaker oats.
It's of jerk seasoning.
Prepare 2 1/2 cup of whole wheat bread crumbs.
Prepare of chicken season.
It's of oregano.
You need of garlic powder.
It's of black pepper corns.

These chicken thighs are coated with a seasoned Panko and baked until golden brown and perfectly crisp! You wouldn't believe how close they come to the real thing. One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray.

Eli's Real Oven-Fried Chicken instructions

Evenly place each chicken piece in the egg mix and evenly coat.
Then place in breadcrumb mix and evenly coat.
Place on a plate to dry for 3 min.
Heat a small oil in a oven tray at gas mark 200.
When oil is hot place chicken topside up on the tray.

This Oven Fried Chicken is baked in the oven, yet still has so much flavor and a satisfying crunch! I've tried a lot of oven fried chicken recipes using a variety of crunchy coatings, and this is the only one I've made again and again. The recipe comes from my friend Gina Homolka, in her book the Skinnytaste. You won't have to worry about making chicken that comes out dry or a soggy crust again. We'll be the first to admit that the idea of oven-fried chicken rubs us the wrong way.