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.