Sunday or Weeknight Dinner: Ultimate Oven Fried Chicken

Oven fried chicken served on a bed of noodles

Fried chicken has been a Sunday staple for centuries. Back when households had a flock of laying hens, eating chicken meant choosing between eggs tomorrow and meat today. Chicken was an expensive commodity, a treat, and a platter of fried chicken was quite the treat. Fast forward to today: chicken is abundant and priced reasonably. It's also touted as a healthy option for people with high cholesterol or a history of heart problems. And this oven-fried chicken retains the "healthy" label while tasting totally indulgent.

This recipe uses a combination of seasoned croutons and packaged fried onions to create a crunchy, seasoned coating that browns beautifully. The recipe also requires you to separate the skin from the chicken meat; creating an air pocket underneath the skin allows chicken fat to drain out, and it makes the skin extra-crisp. Once cooked, you can remove the skin if you wish, but the crunchy, seasoned skin is a big part of the treat.

Breaded chicken before baking

This fried chicken pairs wonderfully with a side of rice, noodles or mashed potatoes and cole slaw.

Ultimate Oven-Fried Chicken

1 pound bone-in chicken thighs with skin

1 cup seasoned croutons
1/2 cup crispy fried onions
1 egg white, beaten with a fork

Heat oven to 425 degrees. Using a blender or food processor, pulse together the croutons and fried onions until they form a crumb mixture. Pour crumbs into a large bowl or pie pan.

Separate the skin from the chicken meat by thrusting the handle of a fork or your finger underneath the skin. Once the air pocket is created, dip the chicken piece into the beaten egg white, then coat thoroughly with the crumb mixture. Place into a roasting pan or onto a broiler pan.

Place chicken pieces, skin side up, into preheated oven. Cook for 35-45 minutes or until juices run clear, coating is browned and internal temperature reaches 165 degrees. Makes 4 servings.