Maybe you have noticed that I love chicken. There is always chicken in my freezer and that is the kind of meat we eat the most in our house (I gave up on beef for environmental reasons) That’s why when giz and Psychgrad of Equal Opportunity Kitchen announced their very first food event I immediately knew my entry was going to be a chicken dish.
The premise of the event is that we all have a recipes that are tried, tested and true. A true crowd pleaser that never fails to get good reviews from your guests or family. Wouldn’t life be easier with an accessible roundup of these recipes?
I have posted on this blog a couple of recipes that never fail to get good reviews. But for this event I wanted to make a little combination of two favorites. This chicken granola was a tasty surprise when i first made it and it has been a favorite ever since and who doesn’t like fried chicken. With those two recipes in mind I started to work on this fried baked chicken and I am pretty sure the result will be another favorite in our house. I decided to call it OBC (Ohio Baked Chicken) just because KFC is already taken and my version is healthier.
Ohio Baked Chicken
Makes 8 chicken drumsticks
Prep time: 15 minutes
Cooking time: 25-30 minutes
For this recipe you will need:
- 8 chicken pieces
- 1 egg
- 2-3 TBSP Cajun mustard
- 1/4 cup buttermilk or evaporated milk
- 1/2 cup whole-wheat flour
- 1/4 cup oatmeal
- 1/4 cup sliced almonds
- 1 TBSP powdered garlic
- 1 tsp crushed pepper
- 1 tsp Cajun spice
- 1 tsp basil flakes
- 1 tsp Italian herbs
- 1 tsp parsley flakes
- salt and pepper
- Preheat oven to 425° F (220° C)
- Whisk together egg, Cajun mustard, milk, a pinch of salt and ground pepper in a baking dish.
- Mix flour, oatmeal and almonds with the rest of the herbs and spices in a large, flat plate.
- Using a pair of tongs dip chicken pieces in the egg mix. Then coat them with the flour mixture and place then on a greased baking sheet. Note: To avoid a dry look of the flour you can slightly saute the chicken before placing it on the baking sheet. I sprayed canola oil over it to “cook” the flour coat.
- Bake for 25-30 minutes or until the coat turns golden brown.
- Enjoy with your favorite OBC’s side dish.
About this recipe:
- This chicken was spicy, crunchy and more healthy than the fried version.
- Instead of oatmeal you could use granola. I make my own granola baking oatmeal, that’s why I used oatmeal and not the prepared granola I use for my morning bowl of fruit.
- If you don’t like to eat chicken out of the bone you could try making this with boneless chicken breasts. This recipe might even be used for chicken milesas.
I am sure this recipe will become a favorite (few chicken recipes don’t) in our house. Next time somebody talks about fried chicken from Kentucky I will refer them to this new Ohio Baked version.