[color:"blue"]Easy Oven Fried Chicken[/color]
Making this tonight, let you know how it turns out...
I'm using chicken thighs for this recipe...
This is a slight variation (the powdered buttermilk part) of this recipe:
http://allrecipes.com/Recipe/Easy-Shake-...Recipe&me=1
It got really good reviews...

Ingredients
3 pounds chicken, cut into pieces
1/4 cup all-purpose flour
1/4 cup powdered Buttermilk
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon sage
1/4 teaspoon ground black pepper
1/2 cup butter


Directions
1.Preheat oven to 450 degrees F (230 degrees C).
2.Mix flour & powdered buttermilk, salt, paprika, sage and pepper together in a bag.
Add chicken parts in a bag and shake until well coated.
3.Melt butter/margarine in a 9x13 inch baking dish in the preheated oven.
Place chicken in the baking dish skin side down and bake for 20 minutes.
Turn pieces and bake another 20 minutes until tender and juices run clear.

YUMMMMM!.... next time I'll change the spices... but excellent oven fried chicken!
Crispy outside & super moist! I used chicken thighs...
as written, it was a little bland for our tastes...
Next time I'll add some cayenne to the coating...
and maybe change the sage for thyme...

I like the idea of subbing the powdered buttermilk for some of the white flour. I might take it a step further and use whole wheat or even chickpea flour to completely eliminate the white stuff. Maybe smoked paprika instead of sweet, although I also like the cayenne idea.

B...I made your crispy chicken recipe last night..YUM!!! Next time I need to season it a bit more generouly.
So crispy <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

We are having friends over tonite, and I'm going to make this with chicken wings...
subbing an Italliaqn Seasoning for the sage... adding cayenne...
The buttermilk powder does add a next level of flavor to the whole thing!
gonna serve with honey glazed carrots and a rice mix with lentels...

Sounds like a homemade version of shake n bake rather than fried chicken. I actually like shake n bake! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

In what aisle does one find powdered buttermilk? Is it hard to find?

Yeah, it is sort of like shake n' bake... we use S&B all the time for pork chops! (and I helped!)... LOL!

But this is more like real southern fried chicken... without all the mess!

we find powdered buttermilk right next to the Carnation Powdered Milk... (usually the baking isle)...
easy to find... at least in NY/NJ... all the supermarkets have it...
I have found it at King Kullen, IGA, Shop-Rite, Stop & Shop, Hannaford, Price Chopper, Waldbaums, Pathmark & A&P...
or you can find it at the source:
http://sacofoods.com/products/view/cultured-buttermilk

Really Good Stuff!!! works very well in chicken recipes!
I have found it makes a good roux for chicken/turkey gravy too!
I usually mix it 1/2 & 1/2 with GP Flour...

Joyce...
yes! the original recipe is a bit bland... (REALLY BLAND!)...
I just made it again tonite... with wings...
a half tsp. of cayenne (or more) makes a tremendous differance! and I used Itallian Seasoning (McCormack) vs. sage!
and also added a tbsp. of onion powder & a tbsp. of powdered garlic...
This recipe is definately a keeper for us!!! Just tweak as you feel is good...
I'd love to hear others variations on the original recipe!!!
This is a great recipe to "play" with!

I have been using an Oven Fried Chicken recipe from the Southern Virginia Cookbook for years which is even easier. Don't know how bland it is to your taste, but we love it!


OVEN FRIED CHICKEN

1 frying chicken, cut up or 6 breasts
1 cup flour
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 cup margarine

Preheat oven to 400 degrees. Shake chicken in bag of flour and seasonings. Line 9X13 glass baking dish with foil; add margarine and place dish in oven until margarine sizzles. Place chicken in dish, skin side down. Bake for 30 minutes; turn and bake another 30 minutes. Do not cover. Services 4-6.

We created a different type of chicken recipe that I hope everyone enjoys.

CHICKEN WITH A HEART

4 Chicken Breasts (with or without skin)
Flour
Olive Oil enough to cover bottom of frying pan
1 c. Chicken Stock
1 6 oz. can Chopped Black Olives
1 8 oz. can Artichoke Hearts
8 tsp. Capers
1 pint 1/2 & 1/2
Lemon Juice to taste

In a deep frying pan, heat oil, flour the chicken breasts on both sides and brown.
Remove chicken and drain grease from pan.
Pour 1 c. chicken stock into pan and heat.
Add the chicken breasts, artichoke hearts, black olives and capers.
Cook chicken breasts on each side for 10 minutes.
For a fuller flavor, add some of the artichoke and caper juice to the pan.
Add the 1/2 & 1/2 to the chicken breasts and "tweak" with lemon juice.

Serve over pasta.

I love this recipe forum. Check it everyday and have found so many great recipes. Funny I made the best Oven Fried Chicken last night and then checked the forum to see what everyone else was making only to see Oven Fried Chicken a topic. Kimmers...I think the chicken casserole with the tortilla shells was yours. I have made that a few times even added some twists and turns. Always comes out great. Thank you. Here is the chicken I made. It was a hit.

Wet mix: 2 Large eggs, 1 tbl. Dijon mustard, 1 tbl. honey, 1 tbl. hot sauce.
Dry mix: 2 1/2 c Panko crumbs, 2 teas. salt, 1/2 tea black pepper, 1/2 smoked paprika, 1/4 tea cayenne pepper, 1/4 garlic powder.

Run skinless breast and thighs through the wet mix and dredge real good through the dry. Place chicken on a rack in the oven. I used metal cooling racks over a cookie sheet...that way the chicken was nice and crispy on the bottom as well as the top. Leave some space between the pieces. I think that may help with the "crispyness". Spritz the tops with olive oil cooking spray...helps the tops get a nice crispy brown crust. Then cook in oven 400 degrees for about 45 minutes.

I forgot how good oven fried chicken can be.

Here's another recipe for baked "fried" chicken that I forgot using corn flake crumbs...

Ingredients
* 2 cups buttermilk
* Juice of 1/2 lemon
* 1 tablespoon hot sauce
* 1/2 yellow onion, sliced
* 5 sprigs fresh thyme
* 3 cloves garlic, smashed
* Kosher salt and freshly ground black pepper
* 1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
* 2 cups crushed corn flakes
* 3/4 cup grated Parmesan cheese
* 2 teaspoons chopped fresh thyme

Directions

Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.

Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.

Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.

Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.

Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

Tip: Remove the skin to save calories. Soaking chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.

Made this last night, wonderful <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
Trish

LOL! We had it for dinner last night too!
I added cayenne... and a good chicken rub (SZEGED)... and chives... and omitted the sage...
also used the buttermilk powder with panko bread crumbs (mixed 1/2 & 1/2)...
and it came out great!!! served with leek latkes and applesauce...

did not see the recipe with the tortilla shells. can you send again

Not sure if this is the one, but I just LOVE this recipe!!!


CHICKEN TORTILLA

6 Chicken Breasts (w/skin)
2 Cans each of Cream of Mushroom & Cream of Chicken Soup
4 Sm. Cans of Diced Ortega Chilies
1 Lg. Can Sliced Black Olives
2 Balls of Mozzarella Cheese
Flour Tortillas

Cook chicken, shred it and set it aside.
Mix the soups, chilies and olives and set aside.

Spray a baking dish with PAM and then place pieces of torn tortillas on the bottom.
Cover with shredded chicken and top with soup mixture.
Top this with another layer of torn tortillas.
Cover with more chicken and soup mixture.
Top to sliced Mozzarella Cheese.

Bake at 350 degrees until it bubbles.

Serve with crusty rolls and butter.

Thanks Kimmers! This sounds delish and will try this weekend