Sweet Recipe: Oven “fried” Chicken 2.0


I bet you thought those crispy, juicy chicken legs were fried, didn’t you? Welp, this may either make you sad or extremely happy (hopefully the latter), but it’s actually BAKED. Now, I know you’ve seen plenty of Oven “fried” chicken recipes floating around out there, but mine is so easy to follow and tastes delicious!

What you Will Need

* Italian Style Ian’s (gluten free) panko crumbs (3 cups)

*Red Mill’s Brown Rice Flour (seasoned with paprika and salt and pepper) (2 cups)

*Pasture-Raised Eggs (2)

*3 boneless chicken thighs and 3 drum sticks (legs)

*Grapeseed oil


***Disclaimer: I never say how much seasoning to use as it is a matter of taste. Add as much or as little seasoning as you’d like. Just make sure your meat isn’t bland and dry. We want to have it popping with flavor!


You’re going to want to rinse off your chicken, squeeze two limes over them (this step is optional) and if you have vinegar let it sit in a bowl filled of water, lime and vinegar to give it a good old Jamaican style cleaning. Pour the liquid out, pat the chicken dry and cover with 3 tbsp of extra virgin olive oil.

Season the chicken with your choice of seasoning: I used Salt for life salt, Salt-free Mrs. Dash table blend, paprika and pepper. You’ll get the best flavor if you are able to let it sit for at least 2 hours to 24 hours in the fridge.

Now we are going to dredge the chicken.To dredge, means to coat an item in flour or breadcrumbs before cooking it. In 3 separate bowls, place your panko crumbs in one, your flour (flavored with paprika, salt and pepper) in one and your eggs (whipped) in another.

Turn your oven on at 425 degrees.

Take your pieces of chicken and do the same with each piece

1. coat the chicken in the egg mixture

2. immediately coat the chicken in the flour mixture

3. re-coat it in the egg mixture

4. and submerge it into the panko crumbs.


Place your chicken on a baking rack over a baking tray and drizzle the chicken with grapeseed oil. Grapeseed oil is a great oil to use at high cooking temps, allowing the skin of the chicken to get a good crunchy crisp.


Place in the oven and let cook for 25-30 minutes. Add more grapeseed oil if you see fit in order to get that perfect crispy skin.

It’s that simple. This is great for a weeknight meal as it takes no more than 45 minutes to make. Serve with a side of Cauliflower Mash or some veggies and you’re good to go!



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