Main Dishes Recipes — By Ben on 10 April 2008
OBC (Ohio Baked Chicken)

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
Printable recipe
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

Preparation:

  1. Preheat oven to 425° F (220° C)
  2. Whisk together egg, Cajun mustard, milk, a pinch of salt and ground pepper in a baking dish.
  3. Mix flour, oatmeal and almonds with the rest of the herbs and spices in a large, flat plate.
  4. 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.
  5. Bake for 25-30 minutes or until the coat turns golden brown.
  6. 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.

Buen provecho!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(32) Readers Comments

  1. That chicken looks so good! I like the sound of baking the chicken with oats and almond slices on the crust. The spices sound tasty as well.

  2. Ben-
    This looks like something the family (the half that isn’t vegetarian) would like…I am going to save this recipe!

  3. OBC sounds delicious! I love oatmeal and almonds. And of course, chicken legs.

  4. Mmm…I haven’t had baked chicken with a crust in a really long time. I love the combo of flavors in this. The photo is droolworthy!

  5. Ben, I can have chicken everyday. This recipe has really good flavors in it. Sounds like something the boys would love.

  6. The other reason I don’t like making fried chicken is because it’s messy!

    Delicious, almonds in the coating! Props for defying the “tasteless health food” tag. The varying spices and coating will only enhance the flavor of the chicken.

  7. Ben your chicken looks delicious. I’ve seen the cajun spice here but not the mustard, will keep a look out for it :-)

  8. I don’t know if it is my upbringing or what but I can’t do fried chicken and I now live in fried chicken state where I hear my mother in law makes the best (!). I am going to try this one on Mr.Tartelette, I am sure he’ll love it!

  9. Mmmm, that looks delicious! I love the idea of making this more healthy and I also love using buttermilk with chicken. I often use it in a marinade which I think keeps it really succulent.

  10. I love the name..hehehe OBC, very clever! Maybe this is the start of the next giant food corporation. :-)
    The crust on the chicken looks fantastic, i never tried anything like that but it surely appeals to me. Nice work.

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