My family loves fried chicken but I do not like standing at the stove cooking it. I also don’t like dealing with all the grease so I had to figure out how to remedy this problem. After a little research and a couple experimental tries, I found exactly what I was looking for and our taste buds agreed.
Oven fried chicken that is flavorful, juicy and most importantly, crispy! The key to success with this recipe is my cast iron skillet and a hot oven. During my “testing” phase, I also discovered that when using Panko breadcrumbs, it’s best to give them a little pounding/crushing to make them into something finer then mix with regular flour to give the chicken an crunchy coating. To kick the flavor up a bit, I used Montreal steak seasoning. So, there you have it friends, my new, really good, really easy way to fry chicken!
8 chicken legs
1 large egg
2 tablespoons water
4 tablespoon butter
1 cup Panko breadcrumbs – crushed
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 teaspoon Montreal steak seasoning
- Heat oven to 425 degrees. Put butter in a large cast iron skillet then place in oven till butter melts.
- In a pie pan or shallow dish, beat egg and water until mixed.
- Place breadcrumbs, flour, salt, pepper, garlic powder and steak seasoning in a zip top bag and shake until blended.
- Dip chicken legs into egg mixture then into the dry ingredients. Press breadcrumbs into the chicken then place into skillet with melted butter. Drizzle a small amount of olive oil over each check leg. Place in oven.
- Cook for 30 minutes on one side then turn chicken and cook for an additional 15 to 20 minutes until golden brown.
- When done, remove skillet from oven and sprinkle chicken with additional kosher salt if desired. Serve hot or enjoy at room temperature.