Our family loves eating fried chicken. The flavor is irresistible. We all know eating fried chicken all the time is not very good for you. So I decided to try making baked fried chicken. I still used the same techniques; like putting the chicken in buttermilk to help tenderize the meat.
Instead of using just flour and seasoning for the coating I needed something that would give the chicken that crunch without deep frying it in oil. When I want to fry vegetables, fish, or chicken I use a flour or breadcrumb coating.
Unfortunately neither of those will give that crunch that makes fried chicken so good. So I went on a hunt to find other bread coating I could use. I came across corn flakes, instant potato flakes, and crackers. After considering all of these options, I ended up using potato flakes. I thought the potato flakes would be perfect because they don‘t have an over-powering flavor.
Directions to Make Baked Fried Chicken
So to make my recipe I put all of the chicken pieces in a big bowl and added 2 cups of buttermilk, and cayenne pepper. I set it in the refrigerator and let it marinate for about 2 hours.
When the chicken is finished marinating, in a separate bowl I added 2 cups of instant potato flakes and seasoned with paprika, salt and pepper and put it in another bowl.
I took a piece of marinated chicken and patted it dry. Then I Dipped the chicken in the potato mixture and placed it on an oven rack. I Preheated the oven to 425 degrees. Arrange the chicken pieces on the rack or baking sheet and baked for 15 to 20 minutes.
After 20 minutes I lowered the oven to 375 degrees and baked for another 25 to 30 minutes until the chicken was cooked through and crispy.
Tip: when you pierce the chicken with a fork or knife the juices should run clear.
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